Introduction to Simple Chicken Salad Recipe No Celery
Looking for a simple chicken salad recipe without celery? You’re in the right place. This creamy, flavorful salad uses everyday ingredients and comes together in minutes. It’s perfect for sandwiches, wraps, or a light lunch. No celery needed—just tender chicken, a creamy dressing, and fresh add-ins for crunch and taste. Quick, easy, and delicious, this recipe is one you’ll want to make again and again.
Why This Chicken Salad Works Without Celery
Many traditional chicken salad recipes call for celery, but not everyone enjoys its strong crunch or flavor. Skipping it doesn’t mean losing out on taste or texture. In fact, this no-celery version is just as satisfying—if not more.
The secret is balance. The creamy dressing coats tender chicken pieces, while simple add-ins like onion, apple, cucumber, or nuts bring in a gentle crunch without overpowering the salad. This keeps the recipe light, smooth, and versatile.
Another reason this recipe works so well is flexibility. Without celery, you can adjust the flavors to suit your preference. Want it tangy? Add a little Dijon mustard or lemon juice. Prefer it sweeter? Toss in grapes or dried cranberries. If you like crunch, chopped bell peppers, carrots, or even toasted almonds can do the job.
Ingredients & Easy Substitutions
This chicken salad keeps things simple with basic pantry and fridge staples. You don’t need fancy ingredients to make it creamy, flavorful, and satisfying. Below are the essentials and some easy swaps so you can adjust the recipe to your taste.
Main Ingredients:
- Cooked chicken: Shredded or diced, about 2 cups. Leftover rotisserie chicken, poached chicken breasts, or even grilled chicken work great.
- Mayonnaise: The base of the dressing. Use your favorite brand for best flavor.
- Red onion (or green onion): Adds mild sharpness and a little crunch.
- Fresh herbs (parsley, dill, or chives): For freshness and aroma.
- Salt and black pepper: To season and bring out all the flavors.
Optional Add-ins for Crunch or Sweetness:
Chopped apples, grapes, or dried cranberries for sweetness. Almonds, pecans, or walnuts for nutty crunch. Bell peppers, cucumber, or shredded carrots as a celery substitute.
Substitution Ideas:
- Mayo alternatives: Swap half the mayo with Greek yogurt for a lighter option, or try avocado for creaminess without dairy.
- Low-fat version: Use light mayo or a mix of yogurt and Dijon mustard.
- Dressing twist: Add a teaspoon of Dijon mustard, lemon juice, or honey for extra flavor.
- Chicken swap: Turkey or even canned chicken can be used if fresh chicken isn’t available.
How to Prepare the Chicken
The base of any good chicken salad is tender, well-cooked chicken. How you prepare it makes a big difference in both taste and texture. Here are a few reliable methods you can use:
Poached Chicken (Best for Salad)
Place boneless, skinless chicken breasts in a pot. Cover with water or chicken broth, add a pinch of salt, and bring to a gentle simmer. Cook for about 15–18 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool slightly, then shred or dice it.
- Result: Juicy, tender pieces perfect for mixing into a creamy salad.
Rotisserie Chicken (Quick & Flavorful)
A store-bought rotisserie chicken is a fast option. Simply remove the skin, pull off the meat, and shred it. This adds extra flavor from the seasoning and saves cooking time.
Baked Chicken
Season chicken breasts lightly with salt, pepper, and olive oil. Bake at 375°F (190°C) for 20–25 minutes. Allow to rest for 5 minutes before chopping.
- Result: Firm, flavorful chunks that hold up well in salad.
Leftover Chicken
Any cooked chicken from a previous meal—grilled, roasted, or even boiled—can be repurposed into this salad. Just shred it finely so the dressing blends evenly.
Shredding Tips:
Use two forks to pull the chicken apart for a rustic look. For faster results, place warm chicken in a stand mixer with the paddle attachment and run it for 20 seconds. Dice the chicken if you prefer chunkier bites instead of shredded pieces.
Step-by-Step Instructions
Making this chicken salad without celery is quick and easy. Follow these simple steps for the best results:
Step 1: Prepare the Chicken
Use about 2 cups of cooked chicken, shredded or diced. If using freshly cooked chicken, let it cool before mixing. This prevents the dressing from becoming runny.
Step 2: Make the Dressing
In a large mixing bowl, add ½ cup mayonnaise (or a mayo–yogurt mix if you prefer lighter). Season with salt, black pepper, and a squeeze of lemon juice.
- Optional: Stir in 1 teaspoon Dijon mustard or a dash of garlic powder for extra flavor.
Step 3: Add Mix-Ins
Stir in finely chopped red onion, herbs (parsley, dill, or chives), and any extras like apple cubes, grapes, or nuts. Mix until everything is coated evenly.
Step 4: Combine with Chicken
Add the shredded chicken to the bowl. Gently fold everything together until the chicken is fully coated in the dressing.
Step 5: Chill Before Serving (Optional)
Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors blend and gives the salad a fresher taste.
Step 6: Taste and Adjust
Before serving, taste and adjust seasoning. Add more salt, pepper, or lemon juice if needed.
Tips & Tricks for the Best Flavor
A simple chicken salad can go from good to amazing with just a few small adjustments. Here are some tried-and-true tips to make sure your no-celery version turns out perfectly every time:
Use Freshly Cooked or High-Quality Chicken
Freshly poached or baked chicken gives the best flavor and texture. If using rotisserie or leftovers, trim away any overly seasoned or dry pieces.
Shred Instead of Over-Chopping
Shredded chicken blends more smoothly with the creamy dressing. For a chunkier salad, combine both shredded and diced pieces for texture.
Balance Creaminess and Crunch
Without celery, it’s important to add another crunchy element like apples, bell peppers, nuts, or cucumber. This keeps the salad from feeling too heavy.
Season as You Go
Add salt and pepper gradually. Taste after mixing the salad and adjust before serving. A squeeze of lemon juice or a pinch of garlic powder can brighten the flavor instantly.
Chill Before Serving
Resting the salad in the fridge for 30 minutes allows the flavors to meld together. It also firms up the dressing for a better texture.
Don’t Overdo the Mayo
Start with less and add more only if needed. Too much mayo can make the salad heavy and mask other flavors.
Customize to Your Taste
- Prefer tangy? Add Dijon mustard or Greek yogurt.
- Like it sweet? Mix in grapes or dried cranberries.
- Love herbs? Fresh parsley, dill, or chives will lift the flavor.
Variations of Chicken Salad Without Celery
One of the best things about chicken salad is how easy it is to adapt. By swapping a few ingredients, you can create new flavors that fit different occasions or diets—all without celery. Here are some tasty variations to try:
Classic Creamy Style
Keep it simple with just chicken, mayo, onion, salt, and pepper. Great for sandwiches and wraps when you want a fuss-free option.
Sweet & Crunchy
Add diced apples, halved grapes, or dried cranberries for sweetness. Toss in toasted almonds, pecans, or walnuts for crunch. This version is a favorite for lunch salads or potlucks.
Mediterranean-Inspired
Use olive oil and Greek yogurt instead of mayo. Mix in chopped cucumber, olives, red onion, and fresh parsley. A squeeze of lemon juice ties it all together with a refreshing taste.
Light & Healthy
Swap mayo for plain Greek yogurt or avocado. Include plenty of fresh herbs and a splash of lemon. Low in calories but still creamy and satisfying.
Tangy Dijon Twist
Stir Dijon mustard into the mayo for a sharper, tangy flavor. Works well with a sprinkle of fresh dill or chives.
Protein-Packed
Mix in boiled eggs, chickpeas, or even a little tuna for extra protein. Ideal if you want a more filling meal prep option.
Spicy Kick
Add a dash of hot sauce, chili flakes, or diced jalapeños. Pair with a crunchy element like peppers or carrots to balance the heat.
How to Serve This No-Celery Chicken Salad
One of the best parts about chicken salad is how versatile it is. You can enjoy it as a quick snack, a light lunch, or even a party dish. Here are some of the best ways to serve your no-celery version:
Classic Sandwiches
Pile the chicken salad between slices of fresh bread or toast. Whole wheat, sourdough, or even buttery croissants make great choices. Add lettuce and tomato for extra freshness.
Wraps & Pitas
Spoon the salad into tortillas or pita pockets. Add shredded lettuce, cucumber, or spinach for crunch. A great option for meal prep or packed lunches.
Lettuce Cups
For a low-carb option, scoop the salad into large lettuce leaves. Romaine or butter lettuce works best for sturdy “cups.” Perfect for a light, refreshing meal.
On Crackers or Toast Points
Spread the chicken salad over crackers for an easy snack. Works well as an appetizer or a quick bite on busy days.
Salad Bowl Topper
Serve a scoop of chicken salad on top of mixed greens. Drizzle with a little extra olive oil or lemon juice for a complete meal.
Party-Style
Serve in mini croissants or slider buns for gatherings. Pair with fruit, chips, or veggie sticks for a simple spread.
Storing Leftovers Safely
Chicken salad is best enjoyed fresh, but with proper storage, it can stay safe and delicious for several days. Here’s how to keep it at its best:
Refrigeration
Transfer the salad into an airtight container right after making it. Store in the refrigerator for up to 3–4 days. Always keep it chilled—never leave it out at room temperature for more than 2 hours.
Best Containers
Use glass or BPA-free plastic containers with tight-fitting lids. Divide into smaller portions if meal prepping—this way, you only open what you need.
Freezing
Freezing is not recommended because mayonnaise separates once thawed. However, you can freeze just the plain cooked chicken and mix it into the salad later for freshness.
Reviving Leftovers
Before serving again, stir the salad well to blend the dressing back together. If it feels dry, add a spoon of mayo or a squeeze of lemon juice to freshen it up.
Safety Reminder
Discard any chicken salad that smells sour, looks watery, or has been left out too long. When in doubt, it’s safer to throw it away.
Nutrition Information
Chicken salad without celery is a protein-packed, filling dish that can fit into many different diets. The exact nutrition values will vary depending on your choice of ingredients, but here’s a general breakdown for a 1-cup serving (about 200 g) made with chicken, mayo, onion, and light add-ins:
- Calories: ~300–350
- Protein: 22–25 g
- Fat: 20–25 g (mostly from mayonnaise)
- Carbohydrates: 3–6 g
- Fiber: 1–2 g (depending on add-ins like apples or nuts)
- Sugars: 1–3 g
Ways to Make It Lighter:
Use Greek yogurt in place of some or all of the mayo to cut fat and boost protein. Swap part of the mayo with mashed avocado for healthy fats. Add extra vegetables like cucumber, bell peppers, or shredded carrots for bulk without extra calories. Choose lean chicken breast over dark meat for fewer calories and less fat.
Nutritional Benefits:
High in protein, which keeps you full longer. Low in carbs, making it a good option for low-carb or keto diets. Flexible can be made richer or lighter depending on the dressing and mix-ins you use.
Conclusion
This simple chicken salad recipe without celery proves that you don’t need the classic crunch to enjoy a creamy, flavorful dish. With tender chicken, a rich dressing, and plenty of options for substitutions or add-ins, it’s easy to make it your own. Whether you serve it in sandwiches, wraps, or lettuce cups, this salad is quick to prepare, versatile, and always satisfying. Try it once, and you’ll have a go-to recipe for lunches, meal prep, or light dinners.
FAQS
Simple Chicken Salad Recipe No Celery
Ingredients
Equipment
Method
- Trim your chicken breasts. Cover the outside with salt and pepper. Put them in a Pressure Cooker (Instant Pot is what I use) for 12 minutes on high pressure and allow a 10 minute natural release. You can also skip this step and use rotisseree chicken or any kind of pre-cooked chicken you have on hand.
- Put the chicken, onion, and pickle relish in a food processor. Pulse until well incorporated. You don't want to puree the chicken here so just pulse until the chicken is finely ground, but still has shape.
- Pour the chicken into a bowl and add the mayo, mustard and a dash of salt and pepper. Stir it together and taste for seasoning. Add more salt and pepper as needed. Serve on a croissant or a few slices of whole grain bread as shown. Store leftover chicken salad in the fridge for 3-4 days.