Introduction to Simple Chicken Salad Recipe No Celery
Looking for a simple chicken salad recipe without celery? You’re in the right place. This version is creamy, flavorful, and quick to make — no crunchy celery in sight. Perfect for sandwiches, wraps, or a light lunch. Whether you dislike celery or just don’t have it on hand, this recipe delivers all the taste without it. Keep reading to discover how easy and versatile this chicken salad can be.
Why You’ll Love This Chicken Salad
This chicken salad is a game-changer for anyone looking for a classic dish with a simple twist. Here’s why it stands out:
- No Celery Needed: Whether you dislike the crunch or just don’t have celery in the fridge, this recipe skips it entirely—without sacrificing flavor or texture.
- Quick and Easy: With just a few basic ingredients, you can whip this up in 15–20 minutes, especially if using pre-cooked or rotisserie chicken.
- Creamy and Flavorful: A smooth blend of mayo and mustard gives it the perfect tangy creaminess. Add-ins like herbs, pickles, or lemon juice boost the taste.
- Picky-Eater Friendly: Without celery, onions, or overpowering spices, this version works great for kids and adults alike.
- Versatile: Serve it on toast, stuffed in a pita, scooped over greens, or eaten straight from the bowl. It fits any meal—lunch, dinner, or snack.
- Great for Meal Prep: Make it ahead and store it in the fridge for easy, protein-packed meals all week.
Essential Ingredients & Substitutions
This chicken salad keeps it simple—no celery, no complicated prep. Here’s what you’ll need, plus easy substitutions to suit your taste or pantry.
Basic Ingredients
Cooked Chicken
Use about 2–3 cups of shredded or chopped chicken. Rotisserie chicken works great for convenience. You can also use leftover grilled, baked, or boiled chicken.
Mayonnaise
Adds creaminess and binds everything together. Use full-fat for the richest flavor, or opt for light mayo to reduce calories.
Dijon Mustard (optional)
Adds a subtle tang and depth. You can skip it or use yellow mustard or honey mustard if preferred.
Salt & Black Pepper
For basic seasoning. Adjust to taste.
Lemon Juice or Vinegar
A splash of acidity brightens the flavor. Either freshly squeezed lemon juice or apple cider vinegar works well.
Optional Add-Ins for Flavor & Texture
Chopped Pickles or Relish
Adds crunch and a tangy kick—great alternative to celery.
Red or Green Apples (diced)
For a sweet crunch, especially if you want more texture.
Grapes or Dried Cranberries
Introduce a touch of sweetness and a chewy bite.
Chopped Nuts (like almonds or pecans)
Adds crunch and richness—toast them for extra flavor.
Fresh Herbs (like dill, parsley, or chives)
Brings freshness and a pop of color.
Hard-Boiled Eggs
Make the salad heartier and more protein-rich.
Common Substitutions
Greek Yogurt or Sour Cream instead of mayo
For a lighter, tangy twist. You can also do half mayo, half yogurt.
Rotisserie Chicken instead of homemade
Saves time without sacrificing flavor.
Spicy Mustard or Sriracha for heat
If you like it with a kick.
Best Chicken to Use & How to Prepare It
The chicken is the star of this salad, so using the right kind—and preparing it properly—makes all the difference. Here’s how to choose, cook, and prep your chicken for the perfect texture and flavor.
Best Types of Chicken to Use
Rotisserie Chicken
A go-to for convenience. It’s already cooked, seasoned, and easy to shred. Just remove the skin and bones, then chop or shred the meat.
Boiled or Poached Chicken Breasts
Mild in flavor and super tender when cooked gently. Perfect if you want to control the seasoning. Just simmer in salted water or broth until fully cooked, about 12–15 minutes.
Grilled or Baked Chicken
Adds extra flavor and a bit of texture. Great for using up leftovers from dinner.
Canned Chicken
The most convenient option. It’s pre-cooked and ready to use. Just drain and shred it well before mixing. Ideal for quick lunches or meal prep.
How to Cook Chicken for Salad (If Starting from Scratch)
Boiling Method
- Place chicken breasts in a pot.
- Add water or broth to cover.
- Add a pinch of salt and optional aromatics (like garlic or bay leaf).
- Bring to a boil, then reduce to a simmer.
- Cook 12–15 minutes, or until internal temp hits 165°F (75°C).
- Let cool slightly, then shred or chop.
Baking Method
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, salt, and pepper.
- Bake for 20–25 minutes, until juices run clear.
- Rest for 5–10 minutes before slicing or shredding.
Shredding Tips
- Use two forks to pull the chicken apart while it’s still warm.
- For faster shredding, use a stand mixer with a paddle attachment for 30 seconds.
- Prefer chopped chunks? Use a sharp knife and cube the chicken into bite-sized pieces.
Pro Tips
- Let cooked chicken cool before mixing into the salad—this keeps the mayo from separating.
- For juicier salad, avoid overcooking the chicken. Always check for doneness with a thermometer.
- Want even more flavor? Cook chicken in broth with herbs or a splash of lemon juice.
Step-by-Step Instructions
Making a simple chicken salad without celery is quick and easy. With just a few ingredients and minimal prep, you’ll have a creamy, flavorful salad ready in minutes. Follow these steps to get perfect results every time.
Step 1: Gather Your Ingredients
Before you start, make sure you have all your ingredients prepped and ready:
- 2–3 cups cooked chicken (shredded or chopped)
- ½ cup mayonnaise (adjust to preference)
- 1–2 teaspoons Dijon mustard (optional)
- 1–2 teaspoons lemon juice or apple cider vinegar
- Salt and pepper, to taste
- Optional: chopped pickles, apples, grapes, herbs, or nuts
Step 2: Prepare the Chicken
If you haven’t done so already:
Shred or chop your cooked chicken into small, bite-sized pieces. Ensure it’s cooled before mixing to avoid melting the mayo.
Step 3: Make the Dressing
In a medium mixing bowl:
Add mayonnaise, Dijon mustard, and lemon juice (or vinegar). Whisk together until smooth and creamy. Season with a pinch of salt and black pepper. Taste and adjust as needed.
Step 4: Combine the Ingredients
Add the shredded chicken to the bowl with the dressing. Mix gently until all the chicken is well-coated. If using add-ins (like herbs, pickles, or fruit), fold them in now.
- Tip: Don’t overmix—this helps maintain a nice texture and prevents the chicken from becoming mushy.
Step 5: Chill (Optional but Recommended)
Cover the bowl and refrigerate for at least 30 minutes before serving. This helps the flavors blend and makes the salad taste even better.
Step 6: Taste and Adjust
Give it one final stir before serving. Adjust seasoning or add a bit more mayo or lemon juice if it feels dry.
Tips for the Best Flavor & Texture
Even a simple chicken salad can shine with the right techniques. These tips will help you boost flavor, avoid common mistakes, and get the perfect texture every time—without needing celery.
Use Fresh, Tender Chicken
Freshly cooked or well-stored leftover chicken gives the best taste. Avoid dry or overcooked meat—it can make the salad grainy or bland. Shred warm chicken for easier handling, but always let it cool before mixing with mayo to prevent separation.
Season in Layers
Season the chicken lightly while cooking (especially if boiling or baking). Taste and season the dressing separately before adding chicken. After mixing, do a final taste test and adjust salt, pepper, or acidity.
Don’t Overdo the Mayo
Start with less and add more as needed. You can always add, but you can’t take it out. If it feels too heavy, lighten it up with a bit of Greek yogurt, sour cream, or even a splash of milk or lemon juice.
Add Contrast in Texture
Even without celery, you can get that satisfying bite by mixing in:
- Toasted nuts (almonds, walnuts, pecans)
- Diced apples
- Chopped pickles
- Grapes or dried cranberries
Just one of these can balance the creamy base and keep things interesting.
Chill Before Serving
Letting the salad rest in the fridge for 30–60 minutes deepens the flavor. It also firms up the dressing and keeps the chicken juicy.
Use Acid to Brighten the Flavor
A little lemon juice or vinegar cuts through the creaminess and adds freshness. Add in small amounts and taste—too much can overpower the dressing.
Keep the Texture in Mind
If you prefer a chunkier salad, chop chicken into cubes instead of shredding. Want it smoother? Finely shred the chicken and mash a bit while mixing.
Avoid Watery Salad
Make sure your chicken is dry before mixing. Don’t add watery veggies (like cucumbers) unless drained well. Store in an airtight container to avoid moisture buildup in the fridge.
Variations of Chicken Salad Without Celery
This no-celery chicken salad is incredibly versatile. Once you’ve got the base recipe down, it’s easy to customize it to suit your tastes, dietary needs, or what you have in your fridge. Here are some delicious variations to try:
Sweet & Crunchy Chicken Salad
If you like a mix of savory and sweet:
- Add-ins: diced apples, red grapes (halved), dried cranberries, or raisins.
- Optional crunch: slivered almonds or chopped pecans.
- Dressing twist: add a teaspoon of honey or a bit of apple cider vinegar.
- Great for: serving on croissants or with crackers.
Herb-Loaded Chicken Salad
For a fresh, vibrant flavor:
- Add-ins: chopped parsley, dill, tarragon, or chives.
- Flavor boost: a squeeze of lemon juice and a dash of garlic powder. Use a mix of Greek yogurt and mayo for a lighter, tangy base.
- Great for: lettuce wraps or stuffed tomatoes.
Spicy Chicken Salad
Turn up the heat with just a few ingredients:
- Add-ins: diced jalapeños, hot sauce, or a pinch of cayenne. Swap Dijon mustard for spicy brown mustard or sriracha.
- Optional: a sprinkle of smoked paprika or chili flakes.
- Great for: tortilla wraps or spicy chicken salad sliders.
Mediterranean-Inspired Chicken Salad
A bold, savory version without celery:
Add-ins:
chopped sun-dried tomatoes, kalamata olives, and crumbled feta cheese. Use olive oil and lemon juice in place of mayo—or go half and half. Toss in cucumbers (seeded and patted dry) or red onions for a little bite.
Great for: pita pockets or over couscous.
Protein-Packed Chicken Salad
Want a heartier, high-protein option?
Add-ins:
chopped hard-boiled eggs, edamame, or chickpeas. Swap in Greek yogurt for part or all of the mayo. Add quinoa or lentils for an extra boost.
- Great for: meal prep or gym lunches.
Dairy-Free or Egg-Free Version
Perfect for those with dietary restrictions:
Use vegan mayo or avocado for creaminess. Add tahini or hummus for a rich, nutty flavor. Stick to add-ins like veggies, nuts, or dried fruits.
Serving Suggestions
One of the best things about this no-celery chicken salad is how versatile it is. Whether you’re planning a quick lunch, a light dinner, or prepping meals ahead of time, here are some delicious and creative ways to serve it:
Classic Sandwiches
Scoop the chicken salad between slices of toasted bread, sourdough, or a soft brioche bun. Add lettuce, tomato, or cheese for extra flavor and texture. For a warm variation, toast the sandwich like a melt or grill it panini-style.
Wraps and Tortillas
Spoon into a flour tortilla, lavash, or whole wheat wrap. Add spinach, cucumbers, or shredded carrots for crunch. Roll tightly and slice into pinwheels for party-friendly bites.
Lettuce Wraps
Use large leaves of romaine, butter lettuce, or iceberg to create low-carb wraps. Top with sliced avocado, cherry tomatoes, or a sprinkle of sesame seeds.
Over Greens or Grain Bowls
Serve a generous scoop on top of a mixed green salad or arugula. Drizzle with a bit of lemon juice or olive oil if needed. Add to a quinoa, couscous, or brown rice bowl with veggies for a filling meal.
On Crackers or Crostini
A perfect appetizer or snack—just spread or dollop onto your favorite crackers or toasted baguette slices. Garnish with herbs or a sprinkle of paprika for presentation.
Stuffed in Veggies
Spoon into halved avocados, tomato cups, or bell pepper halves for a low-carb, high-protein option. Adds color and makes for a fresh, light presentation.
Chicken Salad Toast
Spread on top of toasted sourdough, bagels, or English muffins. Optional toppings: sliced cucumber, radish, or microgreens.
Picnic or Potluck Style
Pack it into a sealed container and bring along for outdoor gatherings. Serve with a variety of breads, crackers, or lettuce leaves so guests can build their own.
Storage Tips & What to Do with Leftovers
Chicken salad without celery is easy to store and holds up well in the fridge, making it perfect for make-ahead meals. Here’s how to keep it fresh, safe, and delicious—and smart ways to use up any extras.
How to Store Chicken Salad
Refrigerator
Store the chicken salad in an airtight container. Keep in the coldest part of your fridge, not the door.
Shelf life:
Best eaten within 3 to 4 days. Stir before serving, especially if any liquid separates.
Avoid Freezing
Freezing is not recommended—the mayo-based dressing can separate and become grainy after thawing. If you must freeze, do it without mayo and stir in fresh dressing after thawing.
Make-Ahead Tips
You can prep the chicken and dressing separately and mix just before serving. Or make the full salad a day ahead—flavors will deepen, and it often tastes better after resting overnight. Store add-ins like apples or nuts separately if you want them to stay crunchy.
How to Freshen Up Leftovers
If the salad looks dry after sitting in the fridge, stir in a little extra mayo, yogurt, or lemon juice. For extra flavor, add fresh herbs or a pinch of salt just before serving again.
Creative Ways to Use Leftovers
Don’t let leftovers go to waste! Try these quick ideas:
- Chicken Salad Melt: Spread on bread, top with cheese, and broil until warm and bubbly.
- Stuffed Veggies: Use it to fill bell peppers, avocado halves, or cucumbers for a healthy snack.
- Chicken Salad Quesadilla: Place in a tortilla with cheese and cook until crispy on the outside.
- Pasta Add-In: Stir it into cooked pasta for a cold pasta salad-style dish.
- Mini Chicken Salad Sliders: Serve on small rolls or buns for a quick lunch or party snack.
- Snack Packs: Portion into small containers with crackers and veggie sticks for easy grab-and-go lunches.
Nutritional Information
This simple chicken salad without celery is not only tasty and versatile—it can also be a balanced and nourishing meal. Here’s a detailed look at what you can typically expect in terms of nutrition, along with tips for adjusting it to fit your dietary needs.
Approximate Nutrition (Per 1 Cup Serving)
(Values may vary depending on specific ingredients and portion sizes)
- Calories: 300–400 kcal
- Protein: 20–25 grams
- Fat: 20–30 grams
- Carbohydrates: 1–6 grams
- Fiber: 0–2 grams
- Sugar: 1–3 grams
- Sodium: 400–600 mg
Key Nutritional Benefits
High in Protein
Thanks to the chicken, each serving provides a good dose of lean protein, making it filling and ideal for muscle maintenance or weight management.
Low in Carbs
This salad is naturally low in carbohydrates, making it a great option for low-carb or keto diets—especially when served on lettuce or alone.
Healthy Fats
The fat mostly comes from mayonnaise. If you use avocado-based mayo or Greek yogurt, you can boost the healthy fat content and reduce saturated fat.
Customizable for Dietary Needs
- Low-Calorie Version: Use light mayo or swap half with plain Greek yogurt.
- Low-Sodium: Use low-sodium chicken and go light on added salt or mustard.
- Egg-Free/Dairy-Free: Use egg-free or vegan mayo alternatives.
- Gluten-Free: The salad itself is gluten-free—just serve with gluten-free bread or crackers if needed.
Ingredient Impact Breakdown
| Ingredient | Nutrition Role |
|---|---|
| Chicken | Protein, low fat if skinless |
| Mayonnaise | Fat, flavor, some sodium |
| Mustard | Flavor boost with minimal calories |
| Lemon Juice/Vinegar | Acid for digestion, almost no calories |
| Add-ins (nuts, fruits, etc.) | Adds fiber, vitamins, and texture |
Conclusion
This simple chicken salad recipe without celery proves that you don’t need a long ingredient list to make something delicious. It’s creamy, satisfying, and easy to customize—perfect for lunches, light dinners, or meal prep. Whether you enjoy it in a sandwich, lettuce wrap, or straight from the bowl, it’s a classic dish made even simpler. Try it once, and it might just become your go-to chicken salad.
FAQS
Simple Chicken Salad Recipe No Celery
Ingredients
Method
- 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!