Chicken Salad Recipe Without Celery
Creamy, crunchy, and full of flavor, this easy chicken salad recipe skips the celery but keeps everything you love. Perfect for sandwiches, wraps, and meal prep.
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Servings: 5 Servings
Calories: 320kcal
Cost: $9
Equipment
- Mixing bowl
- Spoon or Spatula
- knife
- Cutting board
Ingredients
- 2 cups Cooked chicken Shredded or chopped
- 1/2 cup Mayonnaise Or Greek yogurt or a mix of both
- 1 tsp Dijon mustard Optional
- 1 tsp Lemon juice Or apple cider vinegar
- Salt and pepper To taste
- 1/2 cup Apple Chopped Granny Smith or Honeycrisp
- 1/4 cup Chopped walnuts Toasted optional
- 1/4 cup Cucumber Diced small
- 1/4 cup Grapes Halved or quartered optional
- 2 tbsp Fresh herbs Dill parsley, or chives (optional)
Instructions
- Prep the chicken: Make sure the cooked chicken is cool, then shred or chop into bite-sized pieces.
- Chop the mix-ins: Dice apples, cucumbers, grapes, and walnuts into small pieces for even texture.
- Make the dressing: In a bowl, combine mayonnaise (or yogurt), Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
- Mix it all together: In a large mixing bowl, add chicken and your chopped mix-ins. Pour the dressing on top and stir gently to combine.
- Chill the salad: Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Serve your way: Enjoy in sandwiches, lettuce wraps, meal prep bowls, or straight from the bowl!
Notes
- Feel free to customize with your favorite crunchy mix-ins.
- For a lighter version, use all Greek yogurt.
- This recipe is naturally gluten-free and low carb when served without bread.
- Best enjoyed within 3–4 days when stored in an airtight container in the fridge.
Nutrition
Calories: 320kcal