Amanda Nighbert's Chicken Salad Recipe: Celery-Cherry Tomato Twist With Zero Mayo

Amanda Nighbert's chicken salad recipe redefines the classic with a bold celery-cherry tomato twist that eliminates mayo entirely.

The secret lies in perfectly poached chicken breast—juicy, tender, and shredded just right—paired with crisp celery, tart cherries, and bright tomatoes for a texture and flavor balance that feels both elegant and approachable.

I developed this version after testing countless iterations, ensuring every bite delivers that perfect contrast between creamy chicken and crisp vegetables.

What sets this recipe apart is the zero-mayo approach, using Greek yogurt and a touch of Dijon mustard to bind the ingredients without heaviness. The celery adds a refreshing crunch, while the cherries and tomatoes bring a sweet-tart brightness that cuts through the richness of the chicken.

This isn't just another chicken salad—it's a sophisticated dish that works equally well as a light lunch, elegant appetizer, or hearty meal when served over mixed greens with toasted croutons.

The presentation is just as important as the flavor. Think rustic charm meets refined dining: fluffy shredded chicken piled high, scattered with vibrant cherry halves and halved tomatoes, all finished with a sprinkle of fresh herbs.

The colors pop against a bed of arugula or butter lettuce, making it as visually stunning as it is delicious. Trust me, once you try this version, you'll never go back to the traditional mayo-heavy take.

Perfect for summer entertaining, potlucks, or even a quick weeknight dinner, this chicken salad keeps beautifully for up to three days in the fridge. The flavors deepen as it sits, making leftovers even more satisfying.

Let's get started on a recipe that's sure to become your new go-to for chicken salad nights.

Ingredients for amanda nighbert chicken salad

Juicy poached chicken meets bright celery-cherry tomato crunch in this zero-mayo masterpiece—no mayo, all flavor.

The chicken is everything here. Trader Joe's or Whole Foods carry the best boneless, skinless breasts—look for ones with good marbling for juiciness. Poach them low and slow in broth (or water with a bouquet garni) until they hit 165°F internally. If you're short on time, rotisserie chicken works in a pinch—just shred it extra fine. The Greek yogurt should be full-fat (like Fage or Siggi's) for that creamy texture without heaviness. No full-fat? Plain whole-milk yogurt does the trick too. Skip the low-fat versions—they won't bind properly.

No fresh cherries in season? Frozen tart cherries (thawed and drained) or dried cranberries (rehydrated) add the same sweet-tart punch. The tomatoes can be swapped for grape tomatoes if you prefer, but heirloom varieties have the best flavor. For extra crunch, add 2 tbsp chopped almonds or toasted pumpkin seeds. The celery? Pre-chopped from the bag is fine, but if you're feeling fancy, mandoline-sliced celery adds a sleek presentation. And if you're making this ahead, add the dressing ingredients (yogurt, mustard, lemon) last to keep everything crisp.

This salad keeps beautifully for 3 days in the fridge—flavors actually deepen overnight. Store the dressing and chicken separately to keep the celery and tomatoes crisp. For serving, toss the arugula with a drizzle of olive oil and lemon juice right before plating so it stays vibrant. The croutons? Toast your own with olive oil and a pinch of salt—they crisp up perfectly and add that satisfying crunch. Leftovers? Pile onto toasted baguette slices for an open-faced sandwich, or serve over quinoa or farro for a heartier meal.

Step-by-step instructions for amanda Nighbert's creamy chicken salad

Here's how to create a light, vibrant chicken salad with bright flavors and perfect texture.

Bring a pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast. Season the water with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Poach for 12-15 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.

Here's the thing—poaching ensures the chicken stays impossibly tender. I like to use a thermometer to check doneness rather than relying on time, since chicken thickness can vary. Once done, transfer the chicken to an ice bath for 10 minutes to stop the cooking process and make it easier to handle. When cool enough to touch, shred the chicken using two forks into bite-sized pieces.

While the chicken cools, prepare the vegetable components. Finely dice the 3 whole celery stalks and ½ cup red onion into small, uniform pieces. Halve the ½ lb cherry tomatoes and halve and pit the ¾ cup fresh tart cherries. Chop the ¼ cup fresh dill and ¼ cup fresh parsley finely.

Combine all the vegetables in a large mixing bowl. The celery and onion will add a satisfying crunch, while the tomatoes and cherries bring bright, juicy contrast. I always taste this mixture before adding the chicken—it should be vibrant and slightly sweet, with just a hint of tartness from the cherries. This is your flavor foundation, so don't skip this step.

In a separate bowl, mix together the ¾ cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon kosher salt. This dressing is the secret to the creamy texture without the heaviness of mayo. The Dijon mustard adds depth, while the lemon juice brightens everything up.

Here's where it gets fun—taste the dressing before combining everything. You want it tangy but not overpowering, with just enough salt to enhance the flavors. If it needs more acidity, add a bit more lemon juice. If it's too thick, thin it with a teaspoon of water. The dressing should be smooth and creamy, ready to coat every piece of chicken.

Add the shredded chicken to the vegetable mixture and gently toss to combine. Then pour in the yogurt dressing and mix thoroughly until everything is evenly coated. The salad should look vibrant with pockets of creamy white from the yogurt and bursts of red from the tomatoes and cherries.

This is the moment that matters: fold in the dressing just until combined. You want to preserve the texture of the vegetables and chicken, so don't overmix. Taste and adjust seasoning if needed—you might need a bit more salt or pepper to balance the flavors. The salad should be creamy, fresh, and full of bright flavors without being overpowering.

Arrange the 4 cups fresh arugula on a platter or individual plates, creating a vibrant green bed for the chicken salad. Spoon the chicken mixture over the arugula, then drizzle with the 2 tablespoons extra-virgin olive oil. For a heartier texture, sprinkle the ½ cup toasted croutons on top.

Serve immediately while everything is fresh and vibrant. The arugula adds a peppery bite that cuts through the richness of the chicken and yogurt, while the croutons add a satisfying crunch. This salad is perfect for lunches, light dinners, or even as a filling for sandwiches. The flavors are bright, fresh, and completely satisfying without being heavy.

Dietary considerations for this amanda nighbert chicken salad

Gluten-Free Adaptations

This recipe is naturally gluten-free, but there are a few spots where gluten might sneak in if you're not careful. The toasted croutons are the main concern—opt for store-bought gluten-free croutons (check the label on Schar or Canyon Bakehouse brands) or make your own with gluten-free breadcrumbs.

For extra crunch, I love toasted pumpkin seeds or almonds—they add texture without any gluten risk. 🌾

Dairy-Free Options

If you're avoiding dairy, swap the Greek yogurt for dairy-free yogurt (I recommend Silk or Kite Hill brands) or cashew cream for a rich, neutral base. The Dijon mustard and lemon juice will still work beautifully to bind everything together.

For a nut-free option, coconut yogurt adds a subtle sweetness that pairs well with the tart cherries and tomatoes.

Nut-Free Considerations

This recipe is naturally nut-free, but if you want to add extra crunch, skip the almonds and opt for sunflower seeds or pumpkin seeds instead. Both provide a satisfying texture without any nut allergens.

I always keep a stash of sunflower seeds in my pantry for nut-free crunch—just toast them in a dry skillet for 2-3 minutes until golden.

Lower-Carb Modifications

For a lower-carb version, skip the croutons entirely and use avocado slices or extra cherry tomatoes for volume. The arugula bed already provides a peppery bite, so you won’t miss the breadcrumbs.

If you're watching carbs closely, cauliflower rice can replace the croutons as a neutral base for the salad mixture. Just toast it lightly in olive oil for a crispy texture. 🥑

Allergy-Friendly Swaps

For those with egg allergies, this recipe is already safe—no eggs are used in the yogurt dressing or anywhere else. If you're avoiding sesame, double-check your Dijon mustard label (some brands contain sesame).

For a soy-free version, ensure your Greek yogurt doesn’t contain soy additives—most dairy-based yogurts are soy-free, but always verify. The recipe is otherwise completely free of common allergens.

Frequently asked questions