Introduction to Chicken Salad Recipe No Celery
Not a fan of celery? You’re not alone. This chicken salad skips the crunch of celery but keeps all the flavor and creaminess you love. It’s simple, satisfying, and easy to customize. Whether you’re making lunch for one or prepping for a crowd, this no-celery version won’t disappoint. Keep reading to learn how to make it just right—tender chicken, creamy dressing, and all the best add-ins.
Why You’ll Love This Chicken Salad (No Celery)
If you’ve ever skipped over chicken salad because of the celery, this recipe is made for you. It keeps everything you love—creamy texture, rich flavor, and hearty chunks of chicken—without that distinct crunch and taste of celery.
Here’s why this version stands out:
- Celery-Free, but Not Flavor-Free: This salad uses ingredients like apples, pickles, or nuts to add texture and freshness without the overpowering taste of celery.
- Quick & Easy: You can whip it up in 20 minutes using cooked or leftover chicken.
- Versatile: Serve it as a sandwich, in lettuce wraps, over greens, or with crackers.
- Perfect for Meal Prep: It stays fresh for days, making it great for lunchboxes or busy weekdays.
- Customizable: Make it your own—add grapes for sweetness, mustard for tang, or herbs for a fresh kick.
Ingredients & Substitutions
This no-celery chicken salad keeps things simple but delicious. Here’s what you’ll need, plus some easy swaps to fit your taste or pantry.
Main Ingredients:
Cooked Chicken (2–3 cups):
Use rotisserie, leftover roasted chicken, poached, or even grilled. Shredded or chopped both work—whatever texture you prefer.
Mayonnaise (½ cup):
The creamy base of the salad. Use full-fat for richness or light mayo for a lower-calorie option.
Dijon Mustard (1–2 teaspoons):
Adds tang and depth. You can also use yellow mustard or spicy brown mustard.
Red Onion or Green Onion (2–3 tablespoons, finely chopped):
For a mild bite and extra flavor. Skip or substitute with chives if needed.
Lemon Juice (1 tablespoon):
Brightens the flavors and balances the creaminess.
Salt & Black Pepper (to taste):
Season it just right—taste and adjust after mixing.
Crunchy Substitutes for Celery:
If you miss the crunch, try these instead:
- Diced Apples: Sweet and crisp. Great contrast with savory chicken.
- Chopped Pickles or Dill Relish: For a tangy bite and crunch.
- Chopped Almonds, Walnuts, or Pecans: Add nutty crunch and richness.
- Cucumber or Bell Peppers: Fresh, light, and mild.
Optional Add-ins:
- Greek Yogurt: Swap half the mayo for a lighter, tangy version.
- Hard-Boiled Eggs: For extra protein and creaminess.
- Grapes or Dried Cranberries: Add sweetness to balance the savory flavors.
- Fresh Herbs (like parsley, dill, or tarragon): Brighten up the salad with fresh flavor.
How to Prepare the Chicken
The heart of any great chicken salad is, of course, the chicken. Using tender, well-seasoned, and properly shredded or chopped chicken makes all the difference. Here’s how to get it right:
Best Types of Chicken to Use:
Rotisserie Chicken:
The easiest option—just shred and go. It’s flavorful, juicy, and saves time.
Poached Chicken Breasts:
Perfect if you want mild, moist chicken. Just simmer in water or broth with salt, garlic, and herbs for about 15–20 minutes until cooked through.
Baked or Roasted Chicken:
Adds extra flavor, especially if seasoned with herbs or spices. Make sure not to overcook it to avoid dryness.
Leftover Grilled Chicken:
Adds a smoky twist. Great for summertime salads.
How to Cook Chicken (Quick Method):
- Place 2 boneless, skinless chicken breasts in a saucepan.
- Add enough water or chicken broth to cover the chicken.
- Add a pinch of salt, a few peppercorns, and optional aromatics like garlic or bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Chicken is done when internal temperature reaches 165°F (74°C).
- Remove from the liquid and let cool slightly before shredding or chopping.
Shredding vs. Chopping:
Shredded Chicken:
Gives a softer, more spreadable texture. Great for sandwiches and wraps.
Chopped Chicken:
Offers a chunkier, hearty bite. Ideal for serving on its own or in salads.
Use a fork to shred or a sharp knife to chop. Either way, make sure the chicken is cooled before mixing with the dressing to prevent it from breaking down or becoming watery.
How to Make Chicken Salad Without Celery (Step-by-Step)
Making this chicken salad is super simple—no fancy tools, no hard-to-find ingredients. Just a few steps and it’s ready to serve!
Step 1: Prepare Your Ingredients
Before you start mixing, get everything ready:
- Cook and shred or chop your chicken (about 2–3 cups).
- Finely dice red onion (or green onion).
- Choose your crunch alternative: diced apples, chopped pickles, nuts, or cucumbers.
- Juice half a lemon.
- Measure out mayo and mustard.
Optional: Chop fresh herbs like parsley or dill for extra flavor.
Step 2: Make the Dressing
In a large bowl, combine:
- ½ cup mayonnaise
- 1–2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Whisk together until smooth and creamy.
- Tip: Taste the dressing here—you can always adjust the tang or seasoning before adding the chicken.
Step 3: Add the Chicken and Mix-Ins
To the bowl with your dressing, add:
- Cooked chicken
- Onion
- Your chosen celery substitute (apples, pickles, nuts, etc.)
Stir gently until everything is evenly coated. Don’t overmix—just enough to combine.
Step 4: Chill (Optional but Recommended)
Cover and refrigerate for at least 30 minutes to let the flavors blend. This step makes a big difference in taste. Short on time? It’s still delicious when served right away!
Step 5: Taste and Adjust
Before serving, give it a final taste. Add more salt, pepper, or lemon juice if needed. If it feels dry, stir in an extra spoonful of mayo.
Recipe Variations
One of the best things about chicken salad—especially a no-celery version—is how easy it is to customize. Whether you’re looking for something sweet, spicy, light, or bold, there’s a variation that fits your taste. Here are some delicious ways to switch things up:
Sweet & Crunchy Twist
Add:
- Diced apples or grapes for natural sweetness
- Chopped pecans or walnuts for crunch
- A touch of honey or maple syrup to the dressing for balance
Perfect for a fruity, picnic-style chicken salad.
Low-Carb/Keto-Friendly
Swap or remove:
- Use full-fat mayo and skip sweet fruits
- Add in avocado chunks or boiled eggs for healthy fats and texture
- Use diced pickles or cucumber for crunch instead of apples or nuts
Serve in lettuce wraps or over greens for a low-carb meal.
Mediterranean-Inspired
Add:
- Kalamata olives, crumbled feta, and sun-dried tomatoes
- Use Greek yogurt in place of (or along with) mayo
- Sprinkle with oregano or fresh parsley
Light, tangy, and packed with bold flavors.
Spicy Chicken Salad
Add:
- A spoonful of sriracha, buffalo sauce, or chopped jalapeños to the dressing
- Optional: chili flakes or a dash of hot sauce
A great option for spice lovers—serve on toasted bread for extra bite.
Chicken Salad Dip
Use:
- Extra mayo or cream cheese to make it extra creamy
- Mix everything super fine for easier dipping
- Serve with crackers, sliced cucumbers, or toasted baguette slices
Perfect for parties or game-day snacks.
Herb-Fresh Chicken Salad
Add:
- Chopped fresh dill, parsley, basil, or tarragon
- A squeeze of extra lemon juice
- Thinly sliced green onion or shallots
Great for a light and refreshing version with garden flavors.
Expert Tips for Best Results
Want your chicken salad without celery to turn out perfectly every single time? These tried-and-true tips will help you nail the texture, flavor, and freshness—whether it’s your first time or your hundredth.
Don’t Overcook the Chicken
Dry chicken can ruin the salad.
- Tip: Cook chicken just until it reaches 165°F (74°C) and let it rest before shredding or chopping. This keeps it juicy and tender.
Use Cooled Chicken
Warm chicken will make your salad watery and break down the dressing.
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Tip: Let your cooked chicken fully cool before mixing it with the mayo and other ingredients.
Balance the Creaminess
Too much mayo can overwhelm the salad, too little makes it dry.
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Tip: Start with ½ cup of mayo, then add more if needed once everything is mixed.
Mix Gently
Overmixing can break down the chicken and make the salad mushy.
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Tip: Use a spoon or spatula to gently fold the ingredients until just combined.
Let It Chill
Flavors develop as it sits.
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Tip: Chill the chicken salad for at least 30 minutes before serving for the best taste and texture.
Adjust to Taste
Chicken salad is all about balance—acid, salt, crunch, and cream.
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Tip: Taste and tweak. Add a bit more lemon, salt, or mustard if it needs a flavor boost.
Keep It Fresh
Use fresh ingredients, especially when adding crunchy swaps like apples or herbs.
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Tip: Dice them just before mixing to keep their texture and color.
Make It Ahead (But Smartly)
Chicken salad is great for prepping ahead, but some add-ins can lose texture.
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Tip: Add things like nuts or fruit just before serving if you’re storing it in the fridge for later.
How to Serve Chicken Salad (No Celery)
One of the best things about chicken salad—especially this no-celery version—is how incredibly versatile it is. Whether you’re planning a quick lunch, prepping a picnic, or serving guests, there are plenty of easy and delicious ways to enjoy it.
Classic Sandwiches
Spread your chicken salad on:
- Toasted bread (white, wheat, sourdough, or rye)
- Croissants for a buttery, flaky upgrade
- Bagels or ciabatta rolls for extra heartiness
Tip: Add lettuce or tomato slices for freshness and texture.
Lettuce Wraps
For a low-carb, fresh option:
- Spoon the chicken salad into romaine, butter lettuce, or iceberg cups
- Sprinkle with fresh herbs or a squeeze of lemon for a light finish
Perfect for keto, paleo, or Whole30-friendly meals.
On Crackers or Toast Points
Turn it into a snack or appetizer:
- Spoon small portions onto crackers, toast rounds, or cucumber slices
- Garnish with fresh dill or paprika for a fancy touch
Great for entertaining or as a protein-rich snack.
Chicken Salad Bowls
Build a complete meal by serving it:
- Over a bed of mixed greens or spinach
- With toppings like cherry tomatoes, avocados, seeds, or boiled eggs
Drizzle with extra lemon or a light vinaigrette for balance.
In Pita or Tortilla Wraps
Roll it up for an easy grab-and-go option:
- Use whole wheat tortillas, spinach wraps, or pita pockets
- Add shredded carrots, greens, or sliced cucumbers for crunch
Ideal for lunchboxes or road trips.
As a Dip
Turn your chicken salad into a creamy dip:
- Serve in a bowl with crackers, pretzels, veggie sticks, or pita chips
- Add a touch more mayo or Greek yogurt for smoothness
Great for parties or game-day spreads.
Storing Leftovers
If you have leftovers (or if you’ve made a double batch to last the week), don’t worry! Chicken salad without celery stores well and can stay fresh for a few days. Here’s how to make sure it lasts and stays tasty:
How to Store Chicken Salad
- Airtight Container: Always store chicken salad in an airtight container to prevent it from absorbing odors from other foods in the fridge.
- Refrigerate Immediately: As soon as you’re done serving, transfer any leftover chicken salad to the fridge right away to keep it safe and fresh.
Tip: Make sure the container is sealed properly to maintain the creamy texture and prevent drying out.
How Long It Lasts
- In the fridge: Chicken salad without celery will last for 3–4 days when stored properly.
Note: If you’ve added ingredients like apples or grapes, they may begin to soften after a couple of days, so it’s best to eat them sooner rather than later.
Can You Freeze It?
While chicken salad generally doesn’t freeze well due to the mayo and other creamy ingredients separating upon thawing, you can freeze the chicken itself. If you’re meal prepping, freeze cooked chicken separately and mix with fresh ingredients when ready to serve.
- Tip: If you freeze the chicken, thaw it overnight in the fridge before making your salad.
Tips for Keeping It Fresh
- Avoid adding crunchy ingredients (like nuts, apples, or cucumbers) until you’re ready to serve. These ingredients can lose their texture in the fridge.
- Stir before serving: Sometimes the dressing may separate slightly in the fridge, so just give it a good stir before serving to bring everything back together.
- Add fresh ingredients as you go: If you’re storing portions for multiple meals, leave out delicate items (like herbs or fruits) until you’re ready to eat.
Nutrition Information
If you’re watching your diet or simply curious about the nutritional breakdown of this chicken salad without celery, here’s a general overview. Keep in mind that specific values may vary depending on the ingredients and portion sizes used.
Per Serving (Approximate, Based on 1/4 of Recipe)
Calories: 300–350 kcal
The calorie count will depend on the type and amount of mayo used, as well as any optional add-ins like nuts or fruits.
Protein: 25–30 grams
Chicken is a high-protein ingredient, making this salad a great choice for a protein-packed meal or snack.
Fat: 20–25 grams
The fat content comes primarily from the mayo (and optional avocado or nuts if included). For a lighter version, consider using reduced-fat mayo or Greek yogurt.
Carbohydrates: 6–8 grams
This salad is relatively low in carbs, especially if you skip the fruit or use a low-carb dressing. If you’re following a keto or low-carb diet, this makes for a perfect choice.
Fiber: 2–4 grams
Fiber content can vary depending on your choice of crunchy additions like apples, nuts, or cucumber.
Sugars: 2–4 grams
If you add fruits like apples or grapes, this will add natural sugar to the salad, but it’s all part of the fresh and flavorful balance.
Sodium: 400–500 mg
Sodium will mainly come from the mayo and any added salt or pickles. Adjust the salt levels based on your dietary needs.
Health Benefits
- High in Protein: A great option for supporting muscle growth, repair, and overall body functions.
- Good Fats: The mayo provides healthy fats, and if you add nuts or avocado, you’re getting even more beneficial fats.
- Customizable for Dietary Preferences: Easily adapted to be low-carb, gluten-free, or dairy-free depending on the ingredients you choose.
Making it Healthier
If you’re looking to reduce the calorie or fat content, here are some easy swaps:
Use Greek yogurt instead of mayo for a lighter version that still offers creaminess but with added protein and probiotics. Reduce mayo and use mustard or a light vinaigrette to cut down on fats while maintaining flavor. Skip the sweet fruits (like grapes or apples) and opt for extra vegetables for added nutrients and fiber without extra sugar.
Conclusion
This chicken salad without celery is the perfect blend of creamy, crunchy, and flavorful—without the ingredients you don’t love. It’s versatile, easy to make, and customizable to suit your taste, whether you prefer it light and fresh or hearty and indulgent. From sandwiches to lettuce wraps, or even as a dip, there are endless ways to enjoy it. With simple ingredients, expert tips, and a few optional twists, you’ll have a go-to recipe that’s sure to impress every time. Give it a try, and make this no-celery chicken salad your new favorite meal!
FAQS
Chicken Salad Recipe No Celery
Ingredients
For the salad
- 2 chicken breasts rotisserie style cooked and shredded
- 8 radishes halved and finely sliced
- 7 g fresh parsley roughly chopped
- 3 green onions finely sliced
For the mayo dijon dressing
- 5 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- ½ tablespoon runny honey
- ½ teaspoon sweet paprika
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- First up, shred, chop and slice all of your chicken salad ingredients and add them to a large bowl.
- Next, combine all of the chicken salad dressing ingredients in a bowl. Taste and season with salt, pepper, or more honey based on your preference.
- Pour your dijon-mayo dressing over the chicken salad and then toss with spoons so that the salad ingredients are coated in the dressing. Then serve up and enjoy!