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Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs
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3.93 from 167 votes

Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs

Course Low Carb
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 232kcal


  • 2 Tablespoons pine nuts optional
  • 2 cups shredded rotisserie chicken
  • 2 celery ribs thinly sliced
  • 1 Tablespoon fresh thyme leaves
  • ¼ cup fresh parsley chopped
  • 2 lemons juiced
  • 1 teaspoon Dijon mustard
  • ½ shallot minced
  • 2 Tablespoons olive oil
  • salt and pepper
  • 4 small croissants pita bread, or lettuce cups, for serving


  • Set a small, dry skillet over medium-low heat. Add the pine nuts and cook 2-3 minutes, stirring frequently, until toasted. Remove from heat.
  • Add the chicken, celery, thyme, parsley, and toasted pine nuts to a mixing bowl. Mix to combine.
  • In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Season to taste with salt and pepper.
  • Pour the dressing over the chicken; mix to combine. Eat immediately or refrigerate until chilled.
  • Serve the chicken salad on croissants, with pita bread, or in lettuce cups.



I like using a rotisserie chicken for this recipe, which keeps things nice and easy. If you prefer cooking your own chicken, substitute two boneless chicken breasts poached in chicken broth.
If your celery still has the leaves attached, chop those and add them to the salad. They have a beautiful, mild celery flavor that really enhances the salad.


Calories: 232kcal | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 327mg | Fiber: 2g | Sugar: 2g