Quick Chicken Salad Without Celery

Making chicken salad when you’re not a fan of celery – or simply don’t have any on hand – can feel like a bit of a puzzle. After all, traditional recipes almost always include that signature crunch, and it’s easy to wonder if skipping it means sacrificing what makes chicken salad so good in the first place.

Fortunately, this no-celery chicken salad recipe proves that you don’t need those green stalks to make something delicious. It’s quick to put together, perfect for meal prep, and can be customized with whatever crunchy alternatives you prefer to have in your sandwich.

What Kind of Chicken Should I Use?

For chicken salad, you’ve got several good options when it comes to your chicken choice. You can start with raw chicken breasts and cook them yourself by poaching, baking, or even using a rotisserie chicken from the store – they all work great and save different amounts of time. If you’re cooking the chicken yourself, boneless skinless breasts are the way to go since they’re lean and easy to shred. Just make sure not to overcook them, as you want the meat to stay juicy and tender. For the quickest option, grabbing a rotisserie chicken from the grocery store is totally fine – just remove the skin and shred the meat using two forks.

Options for Substitutions

This chicken salad recipe is super adaptable – here are some easy swaps you can try:

• Chicken breast: While chicken breast is the classic choice, you can use rotisserie chicken or even canned chicken in a pinch. Turkey breast works great too if you’re looking to switch things up.
• Mayonnaise: Not a mayo fan? Try using Greek yogurt (plain) or mashed avocado instead. For a lighter version, you can do half mayo and half Greek yogurt. Just note that Greek yogurt will make it tangier.
• Red onion: Sweet onion or green onions work well here too. If you’re not big on raw onion, try soaking your chopped onions in cold water for 10 minutes to mellow their bite.
• Red bell pepper: Any color bell pepper will do, or try adding chopped cucumber or grated carrots for crunch instead.
• Apple cider vinegar: White vinegar or lemon juice can replace the apple cider vinegar – use the same amount.
• Hot sauce: Feel free to skip it if you don’t like heat, or swap it with a pinch of cayenne pepper or black pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken salad is using warm chicken, which causes the mayonnaise to break down and become oily – always let your chicken cool completely before mixing with other ingredients. Another common error is not chopping the vegetables finely enough, which can lead to overwhelming bites of raw onion or pepper; aim for small, uniform pieces that distribute evenly throughout the salad. The seasoning balance is crucial too – start with less mayonnaise than you think you need, as you can always add more, but fixing an over-dressed chicken salad is nearly impossible. For the best flavor development, let your finished chicken salad rest in the refrigerator for at least an hour before serving, allowing the vinegar and seasonings to properly blend with the other ingredients.

What to Serve With Chicken Salad?

This creamy chicken salad is super flexible and works great as a sandwich filling on your favorite bread – I’m partial to croissants or toasted whole grain bread for some extra crunch. If you’re watching your carbs, try serving it over a bed of fresh lettuce with sliced tomatoes, or stuff it into halved avocados for a really satisfying lunch. For a light dinner spread, I like to pair it with some kettle-cooked potato chips and fresh fruit like grapes or apple slices on the side. You could also serve it alongside a cup of tomato soup or your favorite crackers for scooping.

Storage Instructions

Keep Fresh: Pop your chicken salad in an airtight container and place it in the fridge. It’ll stay fresh and tasty for 3-4 days. Since this recipe has mayonnaise, make sure not to leave it out at room temperature for more than 2 hours – food safety first!

Make Ahead: This chicken salad is perfect for meal prep! You can make it a day ahead of time, and the flavors will actually get better as they mingle in the fridge. Just give it a quick stir before serving to redistribute any liquid that might have separated.

Pack for Lunch: When packing this for lunch, use an insulated container or lunch bag with an ice pack to keep it properly chilled. I like to pack the chicken salad separately from any bread or crackers to prevent sogginess – just assemble your sandwich when you’re ready to eat!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 90-100 g
• Fat: 30-35 g
• Carbohydrates: 15-20 g

Ingredients

• 500g cooked, shredded chicken breast (boneless, skinless)
• 1/2 medium red onion (minced)
• 1 red bell pepper (chopped)
• 1 tablespoon chopped flat-leaf parsley
• 45g mayonnaise
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon whole grain mustard
• 2-3 splashes hot sauce

Step 1: Combine Ingredients

Take a large bowl and add all your ingredients to it.

Thoroughly mix them together until they are well combined, ensuring that flavors are evenly distributed.

Step 2: Serve or Store

You can serve the mixture immediately if you’re ready to enjoy it fresh.

Alternatively, if you plan to eat it later, transfer the mixed ingredients into an airtight container.

Store it in the refrigerator for up to three days to maintain freshness and flavor.

When you’re ready to serve, give it a quick stir to refresh the ingredients.