Chicken Salad Recipe Without Celery

I’m all about recipes that feel like a warm hug from your kitchen, and this chicken salad without celery is exactly that. It’s creamy, flavorful, and packed with simple ingredients that come together in a snap. 

I love tossing this together for a quick lunch or a light dinner, especially when I’m craving something satisfying but not too heavy. The best part? It’s super versatile—you can spread it on toast, scoop it with crackers, or pile it high in a lettuce wrap. 

I’ve been making this for years, tweaking it to get that perfect balance of tangy, savory, and just a hint of sweetness. If you’re looking for a go-to recipe that’s easy to whip up and always hits the spot, this one’s for you. 

Let’s dive in and make this delicious chicken salad that skips the celery but keeps all the flavor!

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Chicken Salad Recipe Without Celery – Easy Summer Meal

Why You'll Love This Recipe

This chicken salad is a total game-changer for quick meals or meal prep. It’s creamy yet light, with a mix of tender chicken, crunchy pecans, and a tangy dressing that brings it all together. 

You’ll love how easy it is to make with pantry staples, and it’s perfect for sandwiches, wraps, or even eating straight from the bowl. No celery means no stringy texture, just smooth, delicious bites every time.

  • Quick and Easy: Ready in under 20 minutes, perfect for busy days.
  • Customizable: Swap ingredients to suit your taste or what’s in your fridge.
  • Meal Prep Friendly: Stores well for grab-and-go lunches all week.
  • Crowd-Pleaser: Great for picnics, potlucks, or family dinners.

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Ingredients

This recipe uses simple, everyday ingredients you likely have in your pantry or fridge. Feel free to grab high-quality versions of these staples for the best flavor.

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Kitchen Equipment Needed

You don’t need fancy tools to whip up this chicken salad. Here’s the basic equipment to get you started.

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Chicken Salad Recipe Without Celery – Creamy & Delicious

Step-by-Step Instructions

1. Prepare the Chicken

If you’re starting with raw chicken breast, cook it first by boiling, baking, or using leftover rotisserie chicken. 

For boiling, place 2 medium chicken breasts in a pot of water, bring to a boil, then simmer for 15-20 minutes until the internal temperature reaches 165°F (74°C). 

Let it cool slightly, then shred it using two forks or dice it into small cubes on a cutting board with a chef’s knife. 

You’ll need about 2 cups (400g) of shredded or diced chicken. Set it aside in a large mixing bowl.

2. Chop the Add-Ins

Dice 1/4 cup (40g) of red onion into small pieces for a mild crunch and flavor. If you’re sensitive to raw onion, soak the diced pieces in cold water for 10 minutes to mellow the bite, then drain and pat dry. 

Chop 1/4 cup (30g) of pecans into small bits for texture—use a chef’s knife or buy pre-chopped to save time. 

Finely chop 2 tablespoons (8g) of fresh parsley to add a fresh, herby note. Add all these to the mixing bowl with the chicken.

3. Mix the Dressing

In a separate small mixing bowl, combine 1/2 cup (120g) mayonnaise, 1/4 cup (60g) plain Greek yogurt, 1 tablespoon (15ml) Dijon mustard, and 1 tablespoon (15ml) fresh lemon juice. 

Use a lemon juicer to get every drop from half a lemon, or use bottled juice if that’s what you have. Add 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 

Whisk everything together with a spatula until smooth and creamy. Taste and adjust seasoning if needed.

4. Combine Everything

Pour the dressing over the chicken, red onion, pecans, dried cranberries, and parsley in the large mixing bowl. 

Use a spatula to gently fold everything together until the chicken and add-ins are evenly coated with the dressing. 

Be careful not to overmix, as you want the chicken to keep its texture. If the salad feels too dry, add an extra tablespoon of mayonnaise or Greek yogurt.

5. Chill and Serve

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Pop it in the fridge for at least 30 minutes to let the flavors meld together. 

This step isn’t mandatory, but it makes a big difference in taste. When ready to serve, give it a quick stir and scoop it into bowls, onto lettuce leaves, or spread it on your favorite bread.

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Serving Suggestions

This chicken salad is so versatile, it’s like the Swiss Army knife of recipes! I love piling it onto a buttery croissant for a fancy lunch vibe or scooping it with crunchy crackers for a quick snack. It’s also amazing as a light dinner with a side of fresh veggies or fruit.

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Chicken Salad Recipe Without Celery – Low Carb Option

Variations to Try

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Storage and Reheating

Store the chicken salad in an airtight container in the fridge for up to 4 days. The flavors get even better after a day or two! If you’re meal prepping, portion it into smaller containers for easy grab-and-go lunches. 

This salad doesn’t freeze well because the mayonnaise can separate, so stick to refrigerating. If you need to refresh it, stir in a teaspoon of Greek yogurt or lemon juice before serving to brighten it up. Since it’s served cold, there’s no reheating needed—just enjoy straight from the fridge!

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Nutritional Facts

Per serving (about 1/2 cup or 100g):

  • Calories: 280 kcal
  • Protein: 18g
  • Fat: 20g (Saturated: 3g)
  • Carbohydrates: 8g (Sugars: 5g)
  • Fiber: 1g
  • Sodium: 400mg

(Note: Nutritional values are approximate and depend on specific brands and portion sizes.)

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Health Benefits of Key Ingredients

This chicken salad isn’t just tasty—it’s packed with ingredients that are good for you too. The chicken breast provides lean protein to keep you full, while pecans and Greek yogurt add healthy fats and probiotics to support your overall wellness.

  • Chicken Breast: High in protein, supports muscle growth and repair.
  • Pecans: Rich in healthy fats and antioxidants, good for heart health.
  • Greek Yogurt: Contains probiotics for gut health and adds creaminess without extra calories.
  • Dried Cranberries: Provide antioxidants and a touch of sweetness.
  • Lemon Juice: High in vitamin C, boosts immunity and brightens flavors.

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Tips for Success

  • Use rotisserie chicken to save time—just remove the skin and shred.
  • Toast the pecans lightly in a pan for extra flavor.
  • Taste the dressing before mixing and adjust salt or lemon juice to your liking.
  • Chill the salad for at least 30 minutes to enhance the flavors.
  • Double the recipe for a larger batch if meal prepping for the week.

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FAQs

1. Can I use canned chicken for this recipe?

Yes, canned chicken works in a pinch! Drain it well and flake it with a fork before mixing. It’s not as flavorful as fresh or rotisserie chicken, so you might want to add an extra pinch of salt or garlic powder to boost the taste.

2. How can I make this recipe dairy-free?

Swap the Greek yogurt for a dairy-free alternative like coconut yogurt or extra mayonnaise (use a vegan mayo for a fully dairy-free option). The flavor will still be creamy and delicious.

3. Can I make this chicken salad ahead of time?

Absolutely! It stores beautifully in the fridge for up to 4 days. Make it the night before for an easy lunch or dinner. Just give it a quick stir before serving to redistribute the dressing.

4. What can I use instead of pecans?

If you’re avoiding nuts, try sunflower seeds or pumpkin seeds for crunch. You can also skip nuts altogether and add diced cucumber or bell peppers for a fresh twist.

5. Is this recipe gluten-free?

Yes, this chicken salad is naturally gluten-free as long as you serve it with gluten-free options like lettuce leaves or gluten-free crackers. Always double-check ingredient labels for hidden gluten.

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Final Thoughts

This chicken salad without celery has become a staple in my kitchen, and I’m betting it’ll find a spot in yours too. It’s the kind of recipe that feels like a little gift to yourself—simple to make, packed with flavor, and endlessly adaptable. 

I love how it transforms basic ingredients into something that feels special, whether I’m eating it on a busy weekday or serving it at a casual get-together. The creamy dressing, crunchy pecans, and sweet cranberries make every bite a delight. 

Give it a try, play around with the variations, and let me know how it turns out for you! It’s one of those recipes that just keeps giving, from quick lunches to party spreads.

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Chicken Salad Recipe Without Celery