Chicken Salad Recipe Without Celery

I’ll never forget the day my mother-in-law politely pushed her plate away at our family picnic, apologizing that she just couldn’t stand the texture of celery in chicken salad. I was mortified at first, but then curious.

How many other people feel the same way but never speak up? That conversation sparked my quest to create the perfect Chicken Salad Recipe Without Celery, and I’m thrilled to share what I discovered.

This creamy, flavorful chicken salad proves you don’t need celery to achieve that satisfying crunch and fresh taste. By swapping in crunchy alternatives like diced apples, toasted pecans, and water chestnuts, you get all the texture you want without that divisive celery flavor.

The best part? This recipe comes together in about 35 minutes from start to finish, and it tastes even better the next day when the flavors have had time to meld together.

I’ve served this at everything from casual backyard barbecues to elegant bridal showers, and it never fails to impress. The secret is in the balance of creamy and crunchy elements, plus a touch of sweetness that keeps people guessing what makes it so special.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Servings	6 servings
Difficulty Level	Easy

You might also enjoy: Panera Bread Chicken Salad Recipe

Why You’ll Love This Chicken Salad Recipe Without Celery

I’ve made this recipe at least fifty times over the past two years, tweaking and perfecting it based on feedback from friends, family, and even a few food-loving neighbors. Each time, I learn something new about what makes a chicken salad truly exceptional.

The beauty of skipping celery is that you’re not fighting against that strong, sometimes bitter flavor that can overpower everything else. Instead, every ingredient shines through beautifully, creating a harmonious blend that’s greater than the sum of its parts.

Here’s why this recipe has become my go-to for potlucks, picnics, and quick weeknight dinners:

• Crowd-pleasing texture: The combination of crisp apples, crunchy pecans, and tender chicken creates layers of texture that make every bite interesting. I’ve had guests tell me they can’t stop eating it because there’s always something new to discover in each forkful.
• Versatile and customizable: You can easily adapt this recipe based on what you have on hand or dietary preferences. I’ve made dairy-free versions with vegan mayo, low-carb versions with extra nuts, and even spicy versions with a dash of hot sauce.
• Perfect for meal prep: This salad actually gets better as it sits in the fridge, making it ideal for Sunday meal prep. I often make a double batch and enjoy it for lunch throughout the week.
• Budget-friendly: Using rotisserie chicken or leftover cooked chicken keeps costs down, and the other ingredients are typically pantry staples or inexpensive produce. You’re looking at about $12-15 for a recipe that serves six people generously.
• No cooking skills required: If you can shred chicken and stir ingredients together, you can make this recipe. There’s no complicated technique or special equipment needed, which makes it perfect for beginner cooks or busy weeknights.

Ingredients

This recipe relies on simple, high-quality ingredients that work together to create something special. I’ve learned through trial and error that freshness really matters here, especially with the mayonnaise and chicken.

Here’s what you’ll need:

• 3 cups cooked chicken breast, diced or shredded (about 1 pound / 450g) – I prefer using rotisserie chicken for convenience and extra flavor
• 2/3 cup mayonnaise (160ml) – Use high-quality mayonnaise for the best flavor; I swear by Duke’s or Hellmann’s
• 2 tablespoons sour cream (30ml) – This adds a subtle tang that balances the richness
• 1 tablespoon Dijon mustard (15ml) – The secret ingredient that adds depth without being overpowering
• 1 tablespoon fresh lemon juice (15ml) – Brightens everything up and keeps the salad tasting fresh
• 1 teaspoon honey (5ml) – Just a touch to balance the acidity
• 1/2 teaspoon garlic powder (2.5ml)
• 1/2 teaspoon onion powder (2.5ml)
• 1/4 teaspoon salt, plus more to taste (1.25ml)
• 1/4 teaspoon black pepper, plus more to taste (1.25ml)
• 1 medium Granny Smith apple, diced (about 1 cup / 150g) – The tartness is essential for contrast
• 1/2 cup red grapes, halved (75g) – Adds juicy sweetness
• 1/2 cup pecans, roughly chopped and toasted (60g) – Use premium pecans for the best flavor
• 1/3 cup water chestnuts, diced (50g) – These provide that crucial crunch without celery’s flavor
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried) – My unexpected favorite addition that makes people ask “what IS that?”
• 2 tablespoons red onion, finely minced (optional, but I always include it)

Read Also: Broccoli Salad Recipe

Kitchen Equipment Needed

You don’t need fancy equipment for this recipe, but having the right tools makes the process smoother and more enjoyable. After making this dozens of times, here’s what I’ve found most helpful:

• Large mixing bowl – I recommend at least a 3-quart capacity to give yourself plenty of room to mix without making a mess
• Medium mixing bowl – For preparing the dressing separately, which I find gives better control over consistency
• Sharp chef’s knife – Essential for dicing the chicken, apples, and water chestnuts cleanly and safely
• Cutting board – Use a separate one for chicken if you’re working with raw poultry
• Wooden spoon or silicone spatula – For gentle mixing that won’t tear the chicken
• Measuring cups and spoons – Accuracy matters, especially for the dressing
• Small skillet – For toasting the pecans to bring out their flavor
• Citrus juicer – Makes getting fresh lemon juice much easier, though you can squeeze by hand
• Airtight storage container – A glass storage container with a tight-fitting lid keeps your salad fresh for days

Recommended Products for This Recipe

After years of making chicken salad, I’ve found a few products that genuinely make a difference in the final result. These aren’t necessary, but they’ve become staples in my kitchen because they consistently deliver better flavor and texture.

1. Premium Rotisserie Chicken

If you’re not cooking your own chicken, the quality of your rotisserie chicken matters more than you might think. I’ve found that organic, free-range rotisserie chickens have noticeably better flavor and texture. The meat is juicier and has more depth, which elevates the entire salad.

Get it on Amazon

2. Duke’s Mayonnaise

I’ve tried every mayonnaise brand under the sun, and Duke’s consistently produces the creamiest, most flavorful chicken salad. It has more egg yolks and no added sugar, which gives it a richer taste that doesn’t compete with the other ingredients. Once you try it, you’ll understand why Southerners are so loyal to this brand.

Get it on Amazon

3. High-Quality Pecans

The difference between stale, bitter pecans and fresh, high-quality ones is night and day. I buy raw organic pecans and toast them myself just before using. They add a buttery richness that cheap pecans simply can’t match, and they stay crisper longer in the salad.

Get it on Amazon

4. OXO Good Grips Apple Divider

If you make this recipe regularly like I do, an apple divider is a total time-saver. This one cores and slices apples in seconds, making prep work so much faster. The ergonomic handles mean you can slice through even firm Granny Smith apples without any struggle.

Get it on Amazon

5. Glass Meal Prep Containers

These glass containers are perfect for storing chicken salad because they don’t absorb odors or stain like plastic can. The airtight seal keeps everything fresh for up to five days, and they’re safe to use if you want to bring your lunch to work. I portion out individual servings right away for easy grab-and-go meals.

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For a lighter option, try: Healthy Coleslaw Recipe

Step-by-Step Instructions: How to Make Chicken Salad Without Celery

I’m going to walk you through every single step of this process, including the little details I’ve learned that make a real difference. Take your time and don’t rush, especially if this is your first time making chicken salad from scratch.

1. Prepare and Toast the Pecans

• Place a small skillet over medium heat and let it warm up for about 1 minute. You want the pan hot enough to toast the nuts but not so hot that they burn.
• Add the chopped pecans to the dry skillet (no oil needed) and stir them constantly with a wooden spoon to ensure even toasting.
• Toast for 3-4 minutes, stirring frequently, until the pecans become fragrant and slightly darker in color. You’ll smell a wonderful nutty aroma when they’re ready.
• Immediately transfer the toasted pecans to a plate to stop the cooking process. If you leave them in the hot pan, they’ll continue cooking and might burn.
• Set aside to cool completely while you prepare the other ingredients. This prevents them from wilting the other fresh ingredients when you mix everything together.

2. Prepare the Chicken

• If using rotisserie chicken, remove all the skin and discard it along with any bones. I know it’s tempting to include some of that flavorful skin, but it makes the texture greasy.
• Shred or dice the chicken into bite-sized pieces, about 1/2 inch (1.25 cm) cubes. I prefer a mix of shredded and diced for varied texture.
• If using leftover cooked chicken or cooking raw chicken specifically for this recipe, make sure it’s completely cooled before proceeding. Hot chicken will cause the mayonnaise to separate and become oily.
• Place the prepared chicken in your large mixing bowl and fluff it up a bit with a fork so it’s not clumped together.
• Check for any remaining cartilage or tough bits and remove them. Nothing ruins chicken salad faster than biting into a chewy piece.

3. Make the Creamy Dressing

• In your medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic powder, and onion powder.
• Whisk everything together vigorously until the mixture is completely smooth and uniform in color. There should be no streaks of mustard or lumps of sour cream visible.
• Taste the dressing at this point and adjust the seasoning. Add the salt and pepper, then taste again. The dressing should be slightly overseasoned on its own because it will mellow when mixed with the chicken.
• If the dressing seems too thick, add a teaspoon of water or lemon juice to thin it slightly. If it’s too thin, add a tablespoon more of mayonnaise.
• Let the dressing sit for a minute while you prepare the fruits and vegetables. This allows the dried herbs and spices to hydrate and release their flavors.

4. Prepare the Fruits and Vegetables

• Wash the Granny Smith apple thoroughly under cold water and pat it dry with a paper towel.
• Cut the apple into quarters, remove the core, and dice it into 1/4 inch (6mm) pieces. I leave the skin on for extra color, texture, and nutrients, but you can peel it if you prefer.
• Immediately toss the diced apple with a little lemon juice to prevent browning. This step is crucial if you’re not serving the salad immediately.
• Wash the red grapes, remove them from the stem, and slice each grape in half lengthwise. Halving them ensures you get grape flavor in more bites without overwhelming pieces of fruit.
• If using canned water chestnuts, drain them thoroughly and pat dry with paper towels before dicing into small pieces. Excess moisture will dilute your dressing.
• Finely mince the red onion if using. I recommend using a very sharp knife and cutting on a separate cutting board to avoid transferring onion flavor to other ingredients.
• Chop the fresh dill finely, making sure to remove any thick stems which can be tough and bitter.

5. Combine All Ingredients

• Pour the prepared dressing over the chicken in the large mixing bowl and use your wooden spoon or spatula to fold it in gently but thoroughly.
• Add the diced apple, halved grapes, diced water chestnuts, minced red onion, chopped dill, and cooled toasted pecans to the bowl.
• Fold all ingredients together using a gentle lifting and turning motion rather than stirring vigorously. This technique keeps the chicken pieces intact and prevents the salad from becoming mushy.
• Continue folding until every piece of chicken is coated with dressing and all the mix-ins are evenly distributed throughout the salad.
• Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Remember that flavors will develop as the salad chills.

6. Chill and Serve

• Transfer the chicken salad to an airtight container or cover the bowl tightly with plastic wrap, pressing the wrap directly against the surface of the salad to prevent air exposure.
• Refrigerate for at least 30 minutes before serving, though I find it tastes best after chilling for 2-3 hours. This resting time allows the flavors to meld together beautifully.
• Just before serving, give the salad a quick stir as some liquid may have settled to the bottom during chilling.
• If the salad seems dry after chilling (the chicken can absorb moisture), stir in an additional tablespoon or two of mayonnaise to restore creaminess.
• Serve chilled on your choice of bread, crackers, lettuce cups, or straight from the bowl with a fork.

This pairs beautifully with my Potato Salad Recipe for a complete picnic spread.

Tips for The Best Chicken Salad Without Celery

After countless batches and plenty of learning experiences, here are the tricks that consistently produce restaurant-quality chicken salad at home. These tips come from both my successes and my mistakes.

• Use cold chicken, not warm: This is absolutely critical. If you add warm chicken to mayonnaise, the mayo will break and become oily and separated. Always let your cooked chicken cool completely, preferably in the refrigerator, before mixing.
• Don’t overdress: Start with the amount of dressing specified in the recipe, then add more if needed after mixing. It’s much easier to add more dressing than to fix an oversaturated salad. You can always stir in extra mayo later.
• Cut ingredients uniformly: When everything is roughly the same size, you get a balanced bite every time. I aim for about 1/2 inch cubes for most ingredients.
• Add acid gradually: The lemon juice brightens the flavors significantly, but too much will make the salad taste sour. Start with the amount listed, taste, then add more if needed.
• Toast your nuts: This takes an extra 5 minutes but transforms the flavor from good to exceptional. Raw pecans taste flat and can even be slightly bitter, while toasted pecans are rich, nutty, and aromatic.
• Choose the right apple: Granny Smith apples are ideal because their tartness and firm texture hold up well in the salad. Softer, sweeter apples like Red Delicious will turn mushy and brown quickly.
• Prep ingredients small: Bite-sized pieces mean every forkful has a perfect mix of chicken, fruit, and nuts. Nothing is more frustrating than trying to eat chicken salad with huge chunks that won’t fit in your mouth.
• Season in layers: Don’t wait until everything is mixed to add salt and pepper. Season the dressing, taste it, then adjust the final dish. This ensures even seasoning throughout.
• Make it ahead: Chicken salad almost always tastes better the next day after the flavors have had time to marry. Make it in the morning for a dinner party, or even the night before for next-day lunches.
• Keep ingredients separate until serving: If making this for a party where it might sit out for a while, consider serving the toasted pecans in a small bowl on the side so guests can add them fresh for maximum crunch.

Read Also: Coleslaw Recipe

Serving Suggestions

This versatile chicken salad shines in so many different presentations, and I’ve tried them all. The beauty is that you can dress it up for special occasions or keep it casual for everyday meals.

Here are my favorite ways to serve this Chicken Salad Without Celery:

• Classic chicken salad sandwich: Pile it high on soft white bread, whole wheat, or my personal favorite, buttery croissants. Add a crisp lettuce leaf and a slice of tomato for the perfect lunch.
• Lettuce wraps: Spoon the salad into butter lettuce or romaine leaves for a low-carb, fresh option that’s perfect for warm weather. This is my go-to when I’m watching carbs but still want something satisfying.
• Crackers or crostini: Serve alongside Healthy Bruschetta and an assortment of crackers for an elegant appetizer spread. The chicken salad holds up well on crackers without making them soggy if you serve it within an hour.
• Stuffed tomatoes: Hollow out large beefsteak tomatoes and fill them with chicken salad for a beautiful presentation that works great for bridal or baby showers. The acidity of the tomato complements the creamy salad perfectly.
• Over mixed greens: Transform it into a composed salad by serving a scoop over fresh mixed greens with Deviled Eggs on the side. Drizzle with a little extra lemon juice or your favorite vinaigrette.
• Pita pocket: Stuff it into warm pita bread with additional lettuce, tomato, and cucumber for a handheld meal that’s portable and mess-free.
• On top of a baked potato: This might sound unusual, but trust me on this. Split open a hot baked potato and top it with cold chicken salad for an incredible hot-and-cold contrast that’s absolutely addictive.
• With fruit: Serve alongside fresh fruit like Grilled Peach and Burrata Salad or melon slices for a light, refreshing lunch that feels special but comes together in minutes.

Another favorite: BLT Pasta Salad Recipe

Variations of Chicken Salad Without Celery

One of my favorite things about this base recipe is how easily it adapts to different flavor profiles and dietary needs. I’ve experimented with so many variations over the years, and these are the ones that have earned permanent spots in my rotation.

• Curry chicken salad: Add 1-2 teaspoons of curry powder to the dressing and swap the dill for cilantro. Include golden raisins instead of grapes for a sweet-savory combination that’s incredible on naan bread.
• Mediterranean twist: Replace the pecans with toasted pine nuts, add diced cucumber and sun-dried tomatoes, and use Greek yogurt instead of sour cream. Swap the dill for fresh basil or oregano. This version is lighter and perfect for hot summer days.
• Cranberry walnut: Use dried cranberries instead of grapes and toasted walnuts instead of pecans. Add a tablespoon of orange zest to the dressing for a festive variation that’s perfect for fall and winter gatherings.
• Spicy Southwest: Mix in diced jalapeños, swap pecans for pepitas (pumpkin seeds), use lime juice instead of lemon, and add a teaspoon of cumin and a pinch of cayenne. Serve in tortilla wraps with avocado slices.
• Asian-inspired: Add a tablespoon of soy sauce to the dressing, replace pecans with toasted sliced almonds, include diced bell peppers and green onions, and toss in some crispy chow mein noodles just before serving for extra crunch.
• Fruit-forward version: Increase the grapes to 1 cup and add 1/2 cup each of diced strawberries and mandarin orange segments. This sweeter version is fantastic for brunch or served alongside scones.
• Pesto chicken salad: Stir in 2-3 tablespoons of basil pesto along with the mayonnaise, and add halved cherry tomatoes and toasted pine nuts. Skip the honey and use fresh basil instead of dill.
• Buffalo chicken salad: Mix 2 tablespoons of buffalo sauce into the dressing, add crumbled blue cheese, and use celery… just kidding! Use diced bell peppers for the crunch instead. Serve with ranch dressing on the side.
• Low-carb/keto option: Simply skip the apples and grapes, double the pecans, and add extra water chestnuts for crunch. You can also stir in some diced avocado for healthy fats.
• Vegan version: Use vegan mayonnaise and coconut yogurt instead of dairy sour cream. Replace chicken with chickpeas or diced firm tofu that’s been pressed and seasoned. The texture won’t be identical, but it’s surprisingly delicious.

You might also enjoy: Mexican Chicken Salad Recipe

Storage and Reheating

Proper storage is essential for keeping your chicken salad fresh, safe to eat, and delicious. I’ve learned these guidelines through both research and experience, including one unfortunate incident involving chicken salad that sat out too long at a summer picnic.

Here’s everything you need to know about storing and serving this recipe safely:

• Refrigerator storage: Store the chicken salad in an airtight container in the refrigerator for up to 3-4 days. Press plastic wrap or parchment paper directly against the surface before sealing the lid to minimize air exposure and prevent the salad from drying out or absorbing refrigerator odors.
• Best container: Use glass containers rather than plastic when possible. Glass doesn’t absorb odors or stain, and it provides a better seal. I use Pyrex containers with snap-on lids specifically for this purpose.
• Food safety timing: Never leave chicken salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). Mayonnaise-based salads are particularly susceptible to bacterial growth in the “danger zone” between 40°F and 140°F.
• Make ahead tips: You can prepare all the components separately up to a day in advance. Store the dressing, chicken, and other ingredients in separate containers, then combine them a few hours before serving. This keeps everything at peak freshness and prevents the fruits from releasing liquid.
• Freezing (not recommended): I strongly advise against freezing this chicken salad. The mayonnaise will separate when thawed, and the texture of the apples and grapes will become mushy and unpleasant. If you must freeze chicken salad, prepare it without the mayo-based dressing and add that fresh after thawing.
• Transporting: If taking this to a picnic or potluck, pack it in a cooler with plenty of ice packs. Keep it chilled until the last possible moment before serving, and consider setting the serving bowl on a bed of ice to keep it cool.
• Reviving day-old salad: If your chicken salad seems dry after a day or two in the fridge, stir in a tablespoon or two of fresh mayonnaise or a squeeze of lemon juice to refresh it. The chicken absorbs moisture as it sits.
• Individual portions: For meal prep, divide the salad into individual serving containers right after making it. This way, you only expose one portion to air and temperature changes when you’re ready to eat, keeping the rest pristine.
• Signs of spoilage: Discard the salad if you notice any off odors, discoloration, or if it’s been stored longer than 4 days. When in doubt, throw it out. Food safety is never worth the risk.

For a lighter option, try: Chickpea Salad Recipe

Nutritional Facts

Understanding the nutritional profile of this chicken salad helps you make informed choices about portion sizes and how it fits into your overall diet. These values are approximate and calculated per serving, assuming the recipe serves 6 people.

Per Serving (approximately 1 cup):

• Calories: 385
• Total Fat: 28g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 340mg
• Total Carbohydrates: 12g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 24g
• Vitamin A: 4% DV
• Vitamin C: 8% DV
• Calcium: 4% DV
• Iron: 6% DV

Nutritional Highlights:

This chicken salad provides a solid source of lean protein from the chicken breast, which supports muscle maintenance and keeps you feeling satisfied. The pecans contribute heart-healthy monounsaturated fats and important minerals like magnesium and zinc.

The fruits add natural sweetness along with fiber and antioxidants without excessive calories. Water chestnuts are low in calories but high in potassium and fiber, making them an excellent addition for anyone watching their calorie intake.

Keep in mind that most of the calories come from the mayonnaise-based dressing. If you’re looking to reduce calories or fat, you can substitute half the mayonnaise with plain Greek yogurt, which will increase protein content while lowering overall fat and calories by about 75-100 per serving.

The sodium content is moderate and comes primarily from the mayonnaise and any added salt. If you’re watching sodium intake, use low-sodium mayonnaise and season more lightly, or boost flavor with additional lemon juice and herbs instead.

Read Also: Willow Tree Chicken Salad Recipe

Health Benefits of Key Ingredients

Beyond just tasting delicious, this chicken salad actually packs some impressive nutritional benefits. I love that I can feel good about serving this to my family, knowing they’re getting quality ingredients that support their health.

Here’s what makes this recipe a smart choice:

• Chicken breast: An excellent source of lean protein with all nine essential amino acids your body needs for muscle repair, immune function, and hormone production. It’s low in saturated fat compared to other proteins and provides important B vitamins, particularly niacin and B6, which support energy metabolism and brain health.
• Pecans: These nuts are rich in antioxidants and contain more than 19 vitamins and minerals. They’re particularly high in manganese, which supports bone health and metabolism. The monounsaturated fats in pecans have been shown to support heart health and may help lower LDL cholesterol levels. Plus, they add staying power to keep you full between meals.
• Granny Smith apples: Beyond adding crunch and tartness, these apples are loaded with soluble fiber called pectin, which aids digestion and helps regulate blood sugar levels. They’re also rich in polyphenols, antioxidants that may reduce the risk of chronic diseases. The skin contains most of the nutrients, which is why I never peel them.
• Grapes: These little gems contain resveratrol and other polyphenolic compounds that have anti-inflammatory properties. They’re also a good source of vitamin K, which is essential for blood clotting and bone health. The natural sugars provide quick energy without added refined sugars.
• Water chestnuts: Low in calories but high in fiber and potassium, water chestnuts support digestive health and help regulate blood pressure. They also contain antioxidants and have a very low glycemic index, making them an excellent choice for anyone managing blood sugar levels.
• Fresh dill: This herb isn’t just for flavor. It contains vitamins A and C, as well as several important minerals. Dill has been traditionally used to support digestive health and may have mild anti-inflammatory properties. The fresh version contains more nutrients than dried.
• Lemon juice: A natural source of vitamin C that helps boost iron absorption from other foods and supports immune function. The citric acid also helps prevent the apples from browning while adding brightness to heavy mayonnaise-based dressings.

Another favorite: Fancy Nancy Chicken Salad Recipe

FAQs About Chicken Salad Without Celery

1. Can I Use Greek Yogurt Instead of Mayonnaise?

Absolutely! You can replace up to half of the mayonnaise with plain Greek yogurt without significantly affecting the texture. This substitution adds protein and reduces calories while maintaining creaminess.

For a full swap, use a ratio of 2/3 cup Greek yogurt plus 2 tablespoons mayonnaise to keep some of that classic richness. The salad will have a tangier flavor profile, which I actually prefer on hot summer days.

2. What Can I Substitute for Water Chestnuts?

If you can’t find water chestnuts or don’t care for them, jicama makes an excellent substitute with a similar crisp texture and mild flavor. Simply peel and dice it into small pieces.

Other options include diced cucumber (seed it first to avoid excess moisture), diced bell peppers for a slightly different crunch, or even thinly sliced radishes if you want a peppery kick. Some people also use diced hearts of palm for a unique texture.

3. How Long Does Chicken Salad Last in the Refrigerator?

When stored properly in an airtight container, this chicken salad will stay fresh for 3-4 days in the refrigerator. The key is keeping it consistently cold and not letting it sit at room temperature for extended periods.

I find that the quality is best within the first two days, as the pecans may start to soften and the apples can release some liquid after that. If you’re making it for meal prep, consider storing the nuts separately and adding them just before eating.

4. Can I Make This Chicken Salad Dairy-Free?

Yes, making this dairy-free is simple. Replace the sour cream with additional mayonnaise or use a plant-based sour cream alternative. Many vegan mayonnaise brands work beautifully in this recipe.

Just Egg makes an excellent vegan mayo that has a similar taste and texture to traditional mayo. The rest of the ingredients are already dairy-free, so this is an easy substitution that doesn’t compromise flavor or texture.

5. Why Is My Chicken Salad Watery?

Watery chicken salad usually results from one of three issues: the chicken wasn’t dried properly after cooking, the fruits released excess moisture, or there’s too much dressing. To prevent this, pat your cooked chicken completely dry before mixing.

Make sure any canned water chestnuts are well-drained and patted dry. If your salad does become watery, drain off the excess liquid and stir in an extra tablespoon or two of mayonnaise to restore the right consistency.

You might also enjoy: Newk’s Chicken Salad Recipe

Final Thoughts

This Chicken Salad Recipe Without Celery has become one of those recipes I turn to again and again, the kind that never gets old no matter how many times I make it. There’s something satisfying about creating a dish that’s both simple and special.

I hope this recipe brings as much joy to your table as it has to mine. Give it a try this week and see for yourself why you don’t need celery to make an incredible chicken salad.

I’d love to hear how it turns out for you! Leave a comment below sharing your experience, any variations you tried, or questions you might have. And if you’re feeling generous, share this recipe with a friend who might enjoy it too.

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