This quick and easy chicken salad is perfect for those looking for a basic chicken salad without celery recipe. Instead, it features shredded carrots for a fresh and slightly sweet crunch that pairs perfectly with the creamy dressing. Whether you’re making a chicken salad sandwich, wrap, or enjoying it on its own, this recipe is a simple and satisfying option for busy days. This recipe is naturally gluten-free, high-protein, and can be adapted to suit low-carb or keto diets.
Chicken salad is a versatile dish that’s popular year-round, but it tends to shine during the warmer months when lighter, refreshing meals are in demand. It’s a staple at summer picnics, potlucks, and barbecues, often served alongside fresh fruit and cold beverages. During holidays like Easter or Mother’s Day, it’s a popular addition to brunch spreads, where it pairs beautifully with other springtime dishes. Its adaptability also makes it a great option for meal prepping during busy weeks or as a quick dish to bring to last-minute gatherings. With this no-celery twist, it’s a modern take on a classic favorite.
One of the best things about this chicken salad recipe is how easily it can make use of leftover chicken. You can either roast a chicken or buy a rotissiere chicken for one mean and then shredding the meat transforms it into a quick and flavorful base for this dish, reducing food waste and saving time. Don’t toss the bones, though! They’re perfect for making a rich, homemade bone broth.
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💞 Why You’ll Love This Recipe
- Quick and easy: Perfect for busy days when you need a meal in minutes.
- Great for leftovers: Uses up roasted or rotisserie chicken while minimizing food waste.
- Versatile: Enjoy it in sandwiches, wraps, on crackers, or as a standalone salad.
- Diet-friendly: Naturally gluten-free and easy to adapt for low-carb, keto or paleo diets.
- Highly customizable: Adjust the ingredients and flavors to suit your preferences.
🍴Ingredients
This chicken salad focuses on simplicity and balance, using ingredients that are both accessible and flavorful. Shredded carrots were chosen as a substitute for celery to provide a subtle sweetness and a gentle crunch without the sharper taste of celery, appealing to those who prefer milder flavors or don’t have celery ready to go in their fridge. The creamy dressing of mayonnaise and Dijon mustard adds richness and tang, while lemon juice brightens the overall flavor. Red onion contributes a slight bite, balancing the creaminess, and parsley offers a fresh, herby finish.
- Cooked chicken, shredded or diced
- Shredded carrots
- Small onion, finely chopped.
- Mayonnaise (or Greek yogurt for a lighter option)
- Dijon mustard
- Lemon juice
- Salt and pepper to taste
- Chopped parsley (optional, for garnish)
- Chopped nuts (optional, for extra crunch)
See recipe card for quantities.
🍳 Instructions
Step 1: Get Salad Ingredients Ready
In a medium bowl, combine the cooked chicken, shredded carrots, and onion.
Step 2: Make Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Step 3: Toss Together
Pour the dressing over the chicken mixture and toss until well combined.
Step 4: Taste and Adjust
Taste and adjust seasonings as needed. Garnish with parsley and nuts if desired and serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
Hint: If you prefer a lighter dressing, try mixing equal parts mayonnaise and plain Greek yogurt for a tangy, lower-calorie option that still delivers creaminess.
📋 Substitutions
- Mayonnaise: Swap for Greek yogurt or mashed avocado for a lighter option.
- Chicken: Use canned chicken, rotisserie chicken, or leftover turkey.
- Onion: Substitute with green onion or shallots for a milder flavor.
- Low-Carb/Keto: Use full-fat mayonnaise and swap carrots for chopped cucumber or radishes to lower the carb content while maintaining crunch.
- Dairy-Free: Stick with mayonnaise or use a dairy-free yogurt alternative for the dressing.
- Paleo: Use avocado oil mayonnaise and add a dash of apple cider vinegar for extra tang.
- Whole30: Choose a Whole30-compliant mayonnaise and leave out any added sweeteners or non-compliant seasonings.
♨ Variations
- Herbed Chicken Salad: Add chopped dill or tarragon for a fresh herbal twist.
- Spicy Kick: Stir in a pinch of cayenne pepper or a dash of hot sauce for heat.
- Sweet Addition: Toss in a handful of dried cranberries or diced apples for sweetness.
🍴 Equipment
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
🍲 Storage
Store the chicken salad without celery in an airtight container in the refrigerator for up to 3 days. Stir before serving.
⭐ Top Tip
For the best flavor, let the chicken salad chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together, resulting in a more cohesive and delicious dish.
FAQ
Traditionally it does have celery, but obviously, if you don’t have any or don’t like the flavor, you can substitute celery for other vegetables.
Celery provides a good, juicy crunch, so you need something with crunch and something with a little juice. I used carrots in this recipe and nuts for even more crunch, but you can use apples, bell peppers and more.
💕 Related
Looking for other recipes like this? Try these:
-
Chocolate Betty Crocker Spritz Cookies
-
Crispy Hot Honey Chicken Wings in your Airfryer
-
Almond Vanilla Granola
🍶 Pairing
These are my favorite dishes to serve with chicken salad without celery:
📖 The Cookbook Inspiration
A pretty frequent one in my thoughts, this was inspired by The Homemade Pantry (see our full review). I’m always thinking about how to replace store bought items, and this book really helped change my mindset about what I need to buy versus what I can make.
📚 Cookbook Pairings
Interested in other quick and easy recipes from cookbooks? Check these out!
📖 Recipe
Chicken Salad Without Celery
Ingredients
- 3 cups chicken shredded or diced
- 1 cup shredded carrots
- 1 Onion finely chopped
- ½ cup mayonnaise or Greek yogurt for a lighter option
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- salt
- 1 tablespoon chopped parsley optional, for garnish
- ½ cup chopped nuts of choice optional, for extra crunch
Instructions
- In a medium bowl, combine the cooked chicken, shredded carrots, and red onion
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and toss until well combined.
- Taste and adjust seasonings as needed. Garnish with parsley and nuts if desired and serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
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