Hold the Mayo: Mustard & Thyme Yogurt Chicken Salad Recipe

Hello everyone! This week is just a quick recipe inspired by the thyme plant that is happily growing in my garden. I don’t have a picture of it, but chicken salad is never that pretty anyway.

As I mentioned with my Rainbow Coleslaw, I don’t really like mayonnaise, so this chicken salad is mayonnaise-free and made with yogurt instead – very light and fresh for summer, and great with leftover barbecued chicken!

I’m going to France for the week, so my sleepy kitchen is going to take a little holiday too; hope you all are enjoying the summer (or, like in my case, finding it elsewhere!)

Mustard & Thyme Yogurt Chicken Salad (Mayonnaise-Free)

Makes: 1 serving


  • 1 chicken breast, cooked and shredded/cut into bite sized pieces
  • A handful of cherry tomatoes, halved
  • A sprinkling of toasted sunflower seeds
  • A handful of greens (rocket, baby chard, spinach, etc)


  • A large tablespoon or two of plain yogurt
  • ½ teaspoon Dijon or whole grain mustard
  • Splash of balsamic vinegar
  • A few sprigs of thyme, leaves picked
  • Salt and pepper to taste

In a bowl, combine the chicken, tomatoes, sunflower seeds and greens.

In a separate bowl, thoroughly mix the yogurt, mustard and balsamic together; throw in the thyme, season with salt and pepper, and mix again.

Pour the dressing over the chicken mixture, and gently toss ingredients until evenly coated.

This chicken salad can be made into a sandwich but it is fantastic by itself too!

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