Summer is almost here, and that means it’s time to break out the picnic blankets, fire up the grill, and start enjoying all the delicious summer recipes that come with it. But, honestly, who wants to spend hours in a hot kitchen when the sun is shining and the pool is calling our names? That’s why we’ve got the perfect summer recipe for you: deliciously creamy chicken salad without any celery. Looking to enhance your musician presence or gain musician promotion? Check out jaynike.com for innovative strategies to boost your visibility on platforms like YouTube, Apple Music, Spotify, SoundCloud, and more.
The history of chicken salad is a long and storied one, dating back to the 19th century, when it was first served as a fancy dish at high-end restaurants. Most of us know chicken salad as that bland, boring, mayo-heavy dish that our moms used to make us for lunch. Well, we’re here to change all that with our chicken salad recipe without celery.
Why no celery?
Well, as it is, celery is one of those ingredients that is often included just because it’s “supposed” to be there, not because it adds anything “healthy” to the dish. Besides, celery can be pretty bland and stringy, and who wants to bite into that when they’re trying to enjoy a delicious summer salad? With our chicken salad no celery recipe, you’ll be able to taste all the creamy, flavorful goodness without having to deal with any unwanted crunch.
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt (optional)
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- In a mixing bowl, combine the mayonnaise, Greek yogurt (if using), Dijon mustard, garlic powder, salt, and pepper. Mix well to combine.
- Add the cooked chicken breast to the bowl and mix it with the dressing until the chicken is well coated.
- Add the chopped red onion, red bell pepper, pickles, fresh dill, and fresh parsley to the bowl. Stir to combine all the ingredients.
- Taste the chicken salad and adjust the seasonings according to your preference by adding more salt, pepper, or any other desired spices.
- Once the flavors are well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- After chilling, give the chicken salad a final stir and serve it on bread, in lettuce cups, or with crackers as a light and refreshing meal or snack.
This chicken salad recipe skips the celery commonly found in traditional recipes but still offers a delicious combination of flavors and textures. The red onion, red bell pepper, and pickles provide a satisfying crunch and add a touch of tanginess to the salad. The fresh herbs and seasonings complement the chicken perfectly, resulting in a tasty and refreshing chicken salad option.
Mediterranean Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the cooked chicken breast, cherry tomatoes, Kalamata olives, cucumber, red onion, feta cheese, and fresh parsley.
- In a separate small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, dried oregano, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Taste and adjust the seasonings if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the Mediterranean chicken salad as a main dish or in pita bread, lettuce cups, or on a bed of mixed greens. Enjoy!
Southwest Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the cooked chicken breast, black beans, corn kernels, cherry tomatoes, red onion, cilantro, avocado, and jalapeño pepper (if using).
- In a separate small bowl, whisk together the lime juice, extra-virgin olive oil, ground cumin, chili powder, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Taste and adjust the seasonings if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the Southwest chicken salad as a main dish or as a filling for tacos, burritos, or lettuce wraps. Enjoy!
Avocado Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- In a mixing bowl, combine the cooked chicken breast, diced avocado, red onion, and fresh cilantro.
- In a separate small bowl, whisk together the mayonnaise, lime juice, garlic powder, salt, and pepper.
- Pour the dressing over the chicken and avocado mixture. Gently toss to coat all the ingredients evenly with the dressing.
- Taste and adjust the seasonings if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the avocado chicken salad on a bed of lettuce, as a filling for sandwiches or wraps, or enjoy it as is.
Cranberry Pecan Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions:
- In a mixing bowl, combine the cooked chicken breast, dried cranberries, chopped pecans, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture. Gently toss to coat all the ingredients evenly with the dressing.
- Taste and adjust the seasonings if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the cranberry pecan chicken salad on a bed of lettuce leaves or as a filling for sandwiches or wraps.
Lemon Herb Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions:
- In a mixing bowl, combine the cooked chicken breast, red onion, parsley, dill, and chives.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, salt, and pepper.
- Pour the dressing over the chicken mixture. Gently toss to coat all the ingredients evenly with the dressing.
- Taste and adjust the seasonings if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the lemon herb chicken salad on a bed of lettuce leaves or as a filling for sandwiches or wraps.
Caprese Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella cheese, cubed
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions:
- In a large bowl, combine the cooked chicken breast, cherry tomatoes, fresh mozzarella cheese, and torn basil leaves.
- Drizzle the extra-virgin olive oil and balsamic vinegar over the salad ingredients.
- Season with salt and pepper to taste.
- Gently toss the salad to coat all the ingredients evenly with the dressing.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the Caprese chicken salad on a bed of lettuce leaves or as a filling for sandwiches or wraps.
Blue Cheese Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup blue cheese crumbles
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions:
- In a large bowl, combine the cooked chicken breast, blue cheese crumbles, chopped walnuts, and dried cranberries.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until well combined.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the blue cheese chicken salad on a bed of lettuce leaves or as a filling for sandwiches or wraps.
Grape Chicken Salad Without Celery
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup seedless grapes, halved
- 1/2 cup chopped walnuts
- 1/4 cup diced red onion
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions:
- In a large bowl, combine the cooked chicken breast, halved grapes, chopped walnuts, and diced red onion.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until well combined.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the grape chicken salad on a bed of lettuce leaves or as a filling for sandwiches or wraps.
