Chicken salad without celery can taste different from regular chicken salad. It can have many flavors and textures. When there’s no celery, other ingredients can stand out and give crunch and flavor.
Why You Should Try
Flavorful and Versatile: The combination of shredded chicken, fresh herbs, and crunchy vegetables provides a satisfying base for endless variations of chicken salad. It’s a fresh take on traditional chicken salad without celery, perfect for anyone who doesn’t love the classic veggie.
Customizable: You can easily tailor this recipe to suit your preferences. Add your favorite nuts, dried fruits, or olives for extra flavor and texture.
Healthy and Light: This recipe is light yet filling. Using Greek yogurt or avocado instead of mayonnaise can make it a healthier choice, while still maintaining creaminess.Perfect for Meal Prep: This recipe is ideal for preparing in advance. It lasts for up to 3 days in the fridge and can be served in a variety of ways, from wraps to salads to sandwiches.
Chicken Salad Without Celery Ingredients
Cooked Chicken: The main protein in the salad, giving it a filling base.
Red Onion: Adds a sharp and slightly sweet taste.
Red Bell Pepper: Adds crunch and a sweet, tangy flavor.
Parsley: Adds freshness and a subtle herb flavor; dill can be used for a different taste.
Mayonnaise: Makes the salad creamy and binds everything together.
Salt and Pepper: Needed for seasoning to enhance flavors and balance the dish.
Optional
Chopped Pecans: Adds crunch and a nutty taste.
Raisins: Adds sweetness and chewiness.
Dried Cranberries: Offers a sweet-tart flavor and chewy texture.
Chopped Walnuts: Adds more crunch and nuttiness.
Chopped Green Olives: Adds a salty, briny flavor.
Chopped Toasted Walnuts and Red Grapes: Adds nuttiness and sweetness for a unique twist.
How I Made Chicken Salad Without Celery
Cook the Chicken:I started by cooking the boneless, skinless chicken breasts until they were fully cooked. Once they were done, I allowed them to cool slightly before shredding them with two forks.
Pro Tip: To ensure your chicken is juicy and tender for chicken salad, poach it in simmering water for 20-25 minutes for perfectly shredded chicken.
Prepare the Vegetables: While the chicken was cooking, I finely diced half a red onion and 1 red bell pepper into small, uniform pieces. This adds crunch and color to the salad.
Chop Fresh Herbs: I washed and chopped 25g (1 ounce) parsley, but you can substitute it with dill if you prefer a different flavor profile.
Combine Ingredients: In a large mixing bowl, I added the shredded chicken, diced onion, bell pepper, and parsley. I mixed everything together thoroughly to ensure an even distribution.
Add Mayonnaise: I added 3 tablespoons of mayonnaise to the mixture, which helped to bind all the ingredients and add creaminess to the chicken salad.
Pro Tip: If you want a lighter version, replace the mayonnaise with Greek yogurt or avocado for a healthier twist.
Season to Taste: I seasoned the salad with salt and freshly ground black pepper. I like to add a generous amount of salt to enhance the flavors, so I tasted it and adjusted as needed.
Optional Additions: I decided to include toasted walnuts for added texture, but you can get creative with other additions such as raisins, dried cranberries, or green olives. If you’re after a sweet and savory combo, red grapes are a great choice too.
Serve: Once everything was well combined, I served the chicken salad on its own for a lighter meal, but it also works great on sandwiches, in wraps, or atop greens.
Pro Tips
How to Prepare Chicken for Chicken Salad:
To make your chicken tender and easy to shred, poach it or cook it slowly on low heat to retain moisture. Shred the chicken after it has cooled slightly for the best texture.
Use Greek Yogurt:
If you’re looking for a healthier alternative to mayo, Greek yogurt offers a creamy, tangy flavor and adds a protein boost to your chicken salad.
Add Sweetness or Crunch:
Experiment with raisins, dried cranberries, or chopped nuts (like pecans or walnuts) to give your salad a nice contrast in flavor and texture. Red grapes can also be used for a sweet touch.
Vary the Herbs:
While parsley is my choice, you can easily swap it for dill or basil to create a different flavor profile.
Make it Ahead:
This chicken salad can be made ahead of time and stored in the fridge for up to 3 days. The flavors only improve as it sits, making it an ideal meal prep recipe.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Store-bought rotisserie chicken is a great time-saver and can be shredded and used as a substitute for freshly cooked chicken.
What can I substitute for mayonnaise in this recipe?
If you’re looking for a healthier or dairy-free option, you can substitute Greek yogurt or avocado for the mayonnaise. Both will give you a creamy texture without the added fat.
Can I add other vegetables to this chicken salad?
Yes, feel free to add any other vegetables you like, such as carrots, cucumbers, or even avocado. Just make sure to finely chop them to maintain the texture.
Is this recipe gluten-free?
Yes! This chicken salad without celery is naturally gluten-free. You can enjoy it on a gluten-free sandwich or serve it with gluten-free crackers.
Can I make this salad ahead of time?
Yes, you can make this chicken salad ahead of time. Store it in an airtight container in the fridge for up to 3 days. It makes a great meal prep option for busy days!
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Chicken Salad Without Celery
Ingredients
- 500 g 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 medium red onion finely diced
- 1 red bell pepper diced
- 25 g 1 ounce parsley, chopped (optional; dill is also a good choice)
- 3 tablespoons mayonnaise
- Salt and pepper to taste
- Optional additions: 1/4 cup chopped pecans 1/4 cup raisins, 1/4 cup dried cranberries, 1/4 cup chopped walnuts, 1/4 cup chopped green olives, or 1/4 cup chopped toasted walnuts and 1/2 cup red grapes
Instructions
- Cook the Chicken:I started by cooking the boneless, skinless chicken breasts until they were fully cooked. Once they were done, I allowed them to cool slightly before shredding them with two forks.
- Pro Tip: To ensure your chicken is juicy and tender for chicken salad, poach it in simmering water for 20-25 minutes for perfectly shredded chicken.
- Prepare the Vegetables: While the chicken was cooking, I finely diced half a red onion and 1 red bell pepper into small, uniform pieces. This adds crunch and color to the salad.
- Chop Fresh Herbs: I washed and chopped 25g (1 ounce) parsley, but you can substitute it with dill if you prefer a different flavor profile.
- Combine Ingredients: In a large mixing bowl, I added the shredded chicken, diced onion, bell pepper, and parsley. I mixed everything together thoroughly to ensure an even distribution.
- Add Mayonnaise: I added 3 tablespoons of mayonnaise to the mixture, which helped to bind all the ingredients and add creaminess to the chicken salad.
- Pro Tip: If you want a lighter version, replace the mayonnaise with Greek yogurt or avocado for a healthier twist.
- Season to Taste: I seasoned the salad with salt and freshly ground black pepper. I like to add a generous amount of salt to enhance the flavors, so I tasted it and adjusted as needed.
- Optional Additions: I decided to include toasted walnuts for added texture, but you can get creative with other additions such as raisins, dried cranberries, or green olives. If you're after a sweet and savory combo, red grapes are a great choice too.
- Serve: Once everything was well combined, I served the chicken salad on its own for a lighter meal, but it also works great on sandwiches, in wraps, or atop greens.