When it comes to quick and satisfying meals, I always turn to chicken salad. It’s simple, fresh, and full of flavor. Whether I need a lunch idea or something to meal prep, this dish never fails me.
I often get asked for an easy chicken salad recipe no celery because not everyone loves the crunch or taste of celery. I get it—I’m not a big fan either. That’s why I created a version that skips it altogether but still delivers on texture and taste.
This recipe has become one of my top go-tos. It’s creamy, packed with flavor, and comes together in minutes. I love how versatile it is. You can serve it on bread, in wraps, or over greens. Let me show you how I make it.
Chicken Salad Without Celery?
Not a fan of celery? You’re not alone—I’ve met plenty of people who don’t love its distinct crunch or flavor. That’s exactly why I make chicken salad without celery.
Skipping it doesn’t mean sacrificing texture or taste. In fact, I use other fresh ingredients like red bell peppers, onions, or even nuts to add that satisfying bite. This way, the salad stays crisp, creamy, and flavorful without the overpowering taste of celery.
Whether you’re avoiding it for dietary reasons or simply personal preference, this version gives you all the comfort of a classic chicken salad—just without the one ingredient many of us can do without.
How To Prepare Easy Chicken Salad Recipe No Celery?
Preparation Time: 15 minutes
Cooking Time: 0 minutes (using pre-cooked chicken)
Total Time: 15 minutes
Course: Lunch/Dinner
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Equipment Needed
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Spoon or spatula for mixing
Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped nuts (such as pecans or almonds) for added crunch
Step-by-Step Instructions
Step 1: Prepare the Chicken
If you haven’t already, cook the chicken breasts until fully done and no longer pink in the center. You can poach, bake, or grill them according to your preference. Once cooked, let them cool, then dice or shred into bite-sized pieces.
Step 2: Chop the Vegetables
Finely dice the red bell pepper and red onion. Chop the fresh dill if using.
Step 3: Mix the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper. Stir until the mixture is smooth and well combined.
Step 4: Combine All Ingredients
Add the diced chicken, red bell pepper, and red onion to the bowl with the dressing. If you’re adding nuts for extra texture, include them now. Gently fold all the ingredients together until the chicken and vegetables are evenly coated with the dressing.
Step 5: Chill and Serve
For the best flavor, cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on sandwiches, wraps, or over a bed of lettuce.
Nutrition Facts Per Serving
- Calories: Approximately 280 kcal
- Protein: 26g
- Carbohydrates: 3g
- Fat: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions
This chicken salad is incredibly versatile. Here are some serving ideas:
- Sandwich: Spoon the chicken salad onto whole-grain bread or a croissant for a hearty sandwich.
- Wrap: Use a tortilla or lettuce leaves to create a wrap, adding some leafy greens for extra crunch.
- Salad: Serve atop mixed greens with a drizzle of balsamic glaze for a light, refreshing meal.
- Dip: Pair with crackers or sliced vegetables for a party appetizer.
Tips and Variations
- Alternative Crunch: If you miss the crunch that celery provides, consider adding chopped nuts like pecans or almonds. These not only add texture but also a nutty flavor that complements the chicken.
- Sweet Addition: For a hint of sweetness, mix in some dried cranberries or halved grapes.
- Herb Substitutions: If dill isn’t your favorite, try using fresh parsley or chives for a different herbal note.
- Lighter Option: Substitute half of the mayonnaise with Greek yogurt for a tangier and lower-fat version.
Health Benefits
This chicken salad offers several health benefits:
- High Protein: Chicken is an excellent source of lean protein, which is essential for muscle repair and growth.
- Healthy Fats: Using mayonnaise in moderation provides healthy fats necessary for nutrient absorption.
- Vitamins and Minerals: Red bell peppers and red onions are rich in vitamins C and B6, as well as antioxidants that support overall health.
How To Store Chicken Salad (No Celery)
Use an airtight container: I transfer the chicken salad to a clean, airtight container as soon as I’m done making it. This keeps out air and prevents it from drying out.
Refrigerate immediately: I place it in the fridge right away. Chicken salad should always be kept cold, ideally below 40°F (4°C).
Shelf life: It stays fresh for up to 3 to 4 days in the refrigerator. I don’t keep it longer than that to avoid any food safety issues.
Don’t freeze it: I never freeze chicken salad with mayo because the texture changes once thawed—it tends to separate and become watery.
Conclusion
I always keep this easy chicken salad recipe without celery in my back pocket for busy days or casual lunches. It’s quick, satisfying, and perfect for anyone who doesn’t love celery’s crunch.
I’ve made it so many times, and it never disappoints. The creamy texture, bold flavors, and customizable mix-ins make it a favorite in my kitchen. If you’re looking for a no-fuss, no-celery twist on a classic, this is the one to try.
I hope you enjoy making it as much as I do. Don’t be afraid to tweak it to fit your taste—after all, the best recipes are the ones that feel like yours. Let me know how it turns out for you!