Chicken Salad Without Celery

When I think of summer lunches at my grandma’s kitchen table, a big bowl of chicken salad always comes to mind. But here’s the thing Grandma never liked celery. Instead, she used crunchy radishes, juicy grapes, and fresh herbs to bring that same lively bite. This chicken salad recipe without celery is my tribute to her clever twist, creamy yet refreshing, perfect for sandwiches or scooping over greens.

What is Chicken Salad Recipe Without Celery

A chicken salad recipe without celery is all about keeping the creamy, savory goodness of classic chicken salad while swapping celery for other flavorful, crunchy vegetables and fresh mix-ins. Instead of the grassy crunch of celery, this version leans on red onion, red bell pepper, parsley, and dill for freshness, while grapes or apples add a juicy contrast. The dressing blends mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, paprika, and a squeeze of lemon juice, making it tangy and rich without being heavy.

Unlike a store-bought tub, this homemade chicken salad without celery lets you control every bite — shred Instant Pot chicken for speed or use leftover roast chicken for extra flavor. It’s also endlessly adaptable: sweet pickle relish for tang, radishes for peppery crunch, or even a handful of toasted nuts for a little bite.

You can enjoy it in a crusty croissant for brunch, or scoop it into lettuce cups for a light lunch. Pair it with a classic side like this potato salad with egg or serve it alongside round swamp chicken salad for a fun recipe comparison.

Chicken Salad Without Celery

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• Author: Emma & Ella
• Total Time: 50 min
• Yield: 4 servings 1x

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Description

This chicken salad recipe without celery combines tender chicken, sweet grapes, crisp apples, and fresh herbs in a creamy tangy dressing. Perfect for sandwiches, wraps, or lettuce cups.

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Ingredients

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2 large cooked chicken breasts

1/2 cup mayonnaise (olive oil or avocado oil)

1/4 cup Greek yogurt

2 tbsp Dijon mustard

1.5 tbsp sweet pickle relish

3 tbsp red onion, chopped

1/4 cup red bell pepper, chopped

1/2 cup grapes, halved

1/2 cup apple, diced

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 tsp apple cider vinegar

1/4 tsp paprika

1 tbsp lemon juice

1 tsp honey (optional)

Salt and pepper to taste

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Instructions

1. Cook chicken breasts in: Cook chicken breasts in Instant Pot on high for 12 minutes, natural release for 10 minutes, or use pre-cooked chicken.
2. Dice red onion, red: Dice red onion, red bell pepper, apple, grapes, parsley, dill, and radishes if using.
3. Pulse chicken, onion, and: Pulse chicken, onion, and relish in food processor until finely chopped.
4. In a bowl, whisk: In a bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, paprika, and honey.
5. Combine chicken mixture with: Combine chicken mixture with dressing, fold in fruits and herbs.
6. Chill for 30 minutes: Chill for 30 minutes before serving.

Notes

For a lighter version, use all Greek yogurt instead of mayonnaise.

Store in fridge for 3–4 days; do not freeze.

• Prep Time: 30 min
• Cook Time: 20 min
• Category: Main Course
• Method: No-Bake / Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 174
• Sugar: 4g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 50mg

Why You’ll Love This

This recipe brings comfort food right into your kitchen with a few smart swaps. You’ll love it because:

• It’s celery-free but still crunchy – radishes and red bell peppers give you texture without the stringy bite.
• It’s endlessly versatile – make it your own by adding grapes, apples, or even roasted nuts.
• It’s picnic-perfect – pack it up with some Elote Pasta Salad Recipe for a colorful summer spread.
• It works for meal prep – the flavors deepen after chilling, making it ideal for make-ahead lunches.
• It’s lighter than most – using Greek yogurt with mayo keeps it creamy but less heavy.

When you want something that feels homemade yet quick, this is the kind of dish you’ll return to again and again just like you might with a fresh, tangy Cucumber Salad Recipe.

How to Make

Quick Overview

Making this chicken salad recipe without celery is quick and simple. You can poach chicken breasts, use an Instant Pot for tender results, or save time with a store-bought rotisserie chicken. Then it’s just chopping your mix-ins, whisking together a creamy dressing, and folding everything together.

For an easy lunch spread, you can pair it with something light like our Zesty Lime Shrimp and Avocado Salad or make it part of a party table alongside Imitation Crab Salad.

Ingredients

Step-by-Step

1. Cook the chicken – In an Instant Pot, season chicken with salt and pepper, cook on high for 12 minutes with 10 minutes natural release. Or shred pre-cooked rotisserie chicken.
2. Chop your mix-ins – Dice red onion, red bell pepper, apples, grapes, radishes, parsley, and dill.
3. Pulse in food processor – Add chicken, onion, and pickle relish. Pulse until finely chopped but not pureed.
4. Make the dressing – In a bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, paprika, and honey.
5. Combine – Stir chopped chicken mixture with dressing, fold in grapes, apples, and herbs.
6. Chill and serve – Refrigerate for at least 30 minutes before serving on bread, crackers, or greens.

What to Serve With

This chicken salad recipe without celery works for casual lunches, elegant brunches, and even make-ahead dinners. Serve it in:

• Sandwiches – Croissants, whole-grain bread, or pita pockets.
• Lettuce wraps – Crisp butter lettuce cups for a lighter bite.
• With fresh sides – Try pairing with our Potato Salad Recipe with Egg or Round Swamp Chicken Salad Recipe for a picnic spread.
• With soups – A warm tomato soup or butternut squash soup for cooler days.

It also makes a great topping for crackers when served alongside a cheese board, making it perfect for parties.

Top Tips for Perfecting

• Balance your textures – Keep the chicken slightly chunky, not pureed.
• Adjust the tang – If you prefer more brightness, add extra lemon juice or apple cider vinegar.
• Use fresh herbs – Dill and parsley lose flavor quickly, so chop them just before mixing in.
• Chill before serving – A 30-minute rest in the fridge lets the flavors blend beautifully.
• Switch up the fruit – Swap grapes for diced pears in the fall, or add pineapple for a tropical twist.

For even more inspiration, you can try ideas from our Zesty Lime Shrimp and Avocado Salad or adapt textures from the Elote Pasta Salad Recipe.

Storing and Reheating Tips

Store your chicken salad without celery in an airtight container in the fridge for 3–4 days. For the best texture, keep any bread or lettuce wraps separate until ready to serve.

• Freezing – Avoid freezing; the mayonnaise and yogurt will separate when thawed.
• Refreshing the salad – If it looks a little dry after chilling, stir in a tablespoon of mayo or Greek yogurt before serving.
• Serving cold – This recipe is meant to be enjoyed chilled; reheating isn’t recommended as it changes the texture of the dressing.

For a quick meal the next day, serve leftovers on crackers or pair with our Cucumber Salad Recipe for a light lunch.

FAQs

This creamy, colorful chicken salad recipe without celery proves that you can skip the classic veggie and still get incredible crunch and flavor. Serve it on bread, in lettuce cups, or alongside dishes like our Imitation Crab Salad Recipe, it’s a crowd-pleaser every time. Make it once, and it might just replace your old favorite.

If you try this recipe, we’d love to see your creations! Share them with us on our Facebook Page or pin your favorite version to your boards on Pinterest so more friends can enjoy it too.