Easy Chicken Salad No Celery – Fresh & Creamy

This Chicken salad no celery recipe is a fast, fresh way to turn cooked chicken into a creamy, crunchy, tangy lunch in about 10 minutes. Instead of celery, it leans on finely diced red onion, red bell pepper, and parsley for texture and color, all tossed in a light mayo dressing with a touch of apple cider vinegar, whole-grain mustard, and a few drops of hot sauce for gentle heat.

Why You’ll Love This Chicken Salad No Celery

Chicken salad without celery is perfect if you love the idea of a classic chicken salad but want something a little smoother and more colorful. This version skips the usual celery crunch and replaces it with sweet bell pepper and mild red onion, so every bite is juicy, bright, and satisfying.

You’ll love this recipe because it is:

• Ready in about 10 minutes once your chicken is cooked
• A great way to use leftover chicken or rotisserie-style chicken
• Creamy but not heavy, with a tangy, balanced dressing
• Easy to customize with herbs, spices, or extra crunch
• Ideal for sandwiches, wraps, lettuce cups, or simple salad plates

It’s the kind of recipe you can throw together quickly for lunches, picnics, meal prep, or an easy no-cook dinner.

Easy Chicken Salad No Celery

This Easy Chicken Salad No Celery skips the classic crunch in favor of red bell pepper, red onion, and parsley, making it creamy, tangy, and colorful. With just 10 minutes of prep, it’s perfect for quick lunches, meal prep, or a no-fuss picnic dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch, Salad

Cuisine American

Servings 4 servings

Calories 260 kcal

Ingredients

  

For the Chicken Base

• 500 g cooked boneless, skinless chicken breasts shredded or finely chopped
• 0.5 medium red onion finely diced
• 1 medium red bell pepper finely diced
• 1 tablespoon chopped flat-leaf parsley

For the Creamy Dressing

• 45 g mayonnaise
• 1 teaspoon apple cider vinegar
• 0.5 teaspoon whole-grain mustard
• 3 dashes mild hot sauce
• 1 pinch salt
• 1 pinch freshly ground black pepper

Instructions

 

• Prepare Chicken: Shred or finely chop cooked chicken. Place in a large mixing bowl.
• Dice Vegetables: Finely dice red onion and red bell pepper. Chop parsley. Add to the chicken bowl.
• Make Dressing: In a small bowl, whisk together mayo, vinegar, mustard, hot sauce, salt, and pepper until smooth.
• Mix Salad: Pour dressing over chicken and veggies. Toss gently to coat everything evenly. Taste and adjust seasoning.
• Chill or Serve: Serve immediately or chill for 20–30 minutes for best flavor. Stir before serving.

Notes

Customize with herbs like dill or chives, add chopped nuts for crunch, or swap vinegar for lemon juice. Best served chilled. Ideal for sandwiches, wraps, or salads.

Keyword chicken salad no celery, easy chicken salad, healthy chicken salad, lunch salad idea, no celery chicken salad

Ingredients for Chicken Salad No Celery

These quantities make about 4 servings, depending on how you serve it (sandwiches vs. salad plates).

For the Chicken Base

• 500 g cooked boneless, skinless chicken breasts, shredded or finely chopped
• ½ medium red onion, finely diced
• 1 red bell pepper, finely diced
• 1 tablespoon chopped flat-leaf parsley (or dill, chives, or a mix)

For the Creamy Dressing

• 45 g mayonnaise (about 3 tablespoons)
• 1 teaspoon apple cider vinegar
• ½ teaspoon whole-grain mustard
• 2–3 dashes of your favorite mild hot sauce
• Salt, to taste
• Freshly ground black pepper, to taste

You can scale this recipe up or down by keeping roughly the same ratio of chicken to veggies and dressing.

Ingredient Notes

Chicken

Any cooked chicken works well here: leftover roasted chicken, poached chicken, or pulled meat from a store-bought rotisserie-style chicken. Just make sure it’s cooled and free of bones and skin. Shredding the chicken by hand and then running a knife through it a few times gives a mix of small and slightly larger pieces that hold the dressing nicely without feeling chunky.

Red Onion

Red onion adds color and a mild bite that balances the creaminess of the mayo. Because it’s used raw, dicing it finely is important so the flavor doesn’t overpower the salad. If you only have yellow or white onion, use a bit less, or soak it briefly in cold water to soften the flavor.

Red Bell Pepper

Since this chicken salad has no celery, red bell pepper steps in to add crunch and sweetness. Cut it into very small, even dice so it blends into the salad rather than feeling like big chunks of vegetable. Orange or yellow pepper work too if that’s what you have.

Parsley (or Other Herbs)

Flat-leaf parsley brings a fresh, herbal note that makes the whole salad taste brighter. You can swap in fresh dill, chives, or a mix of herbs for a different flavor profile. Herbs also make the salad look more appealing with little green flecks throughout.

Mayonnaise

Mayonnaise is the creamy base of the dressing. Use a brand you really enjoy, because you will taste it. You don’t need a lot; this recipe keeps things light so the chicken and vegetables still shine. If you prefer, you can replace a spoonful of mayo with plain Greek yogurt for a slightly tangier, lighter finish.

Apple Cider Vinegar

Apple cider vinegar adds gentle acidity that cuts through the richness and gives the salad its tangy edge. White wine vinegar or rice vinegar can also work. Avoid very sharp vinegar types that might overwhelm the flavor.

Whole-Grain Mustard

Whole-grain mustard gives the dressing a little texture and a deeper, rounded tang. It’s less sharp than some smooth mustards and fits nicely in a simple dressing like this. If you only have Dijon, you can use a bit less, since it’s stronger.

Hot Sauce

A few drops of mild hot sauce add a subtle warmth and extra depth without making the salad truly spicy. You can adjust the amount or skip it altogether if serving very spice-sensitive eaters.

Step-by-Step Instructions

Step 1 – Prep the Chicken

If you’re starting with leftover cooked chicken, remove any skin and bones. Shred the meat with your fingers or two forks. Once shredded, run a sharp knife through the pile of chicken a few times to create small, tender pieces that mix easily with the dressing.

If you’re cooking chicken specifically for this recipe, you can quickly poach chicken breasts in lightly salted water until just cooked through, then cool and shred them.

Place the shredded chicken into a large mixing bowl.

Step 2 – Dice the Vegetables and Herbs

Finely dice half a medium red onion. The smaller you cut the pieces, the more evenly they’ll distribute through the salad.

Next, finely dice the red bell pepper. Aim for small, even cubes so each bite gives a gentle crunch instead of big chunks.

Chop the parsley (or other fresh herbs) and add the onion, bell pepper, and parsley to the bowl with the chicken.

Step 3 – Make the Dressing

In a small bowl or measuring cup, combine:

• Mayonnaise
• Apple cider vinegar
• Whole-grain mustard
• A few dashes of hot sauce

Whisk with a fork until smooth and creamy. Taste the dressing before you add it to the salad. It should be lightly tangy with gentle warmth. If you prefer more bite, add a tiny bit more vinegar or mustard. If you want more richness, add an extra spoonful of mayo.

Step 4 – Combine and Season

Pour the dressing over the chicken and vegetable mixture. Use a fork or spatula to mix gently, turning the salad over until everything is well coated and evenly distributed.

Once combined, season with salt and freshly ground black pepper. Start with a small pinch of salt, mix, taste, and add more as needed. Pepper can be added more generously if you enjoy a little extra kick.

You’re looking for a balanced flavor: creamy, tangy, and savory, with little pops of sweetness and crunch from the pepper and onion.

Step 5 – Chill or Serve

You can serve the chicken salad right away, but letting it rest in the fridge for 20–30 minutes helps the flavors meld and makes it even better.

Cover the bowl and chill until ready to serve. Give it a quick stir and taste again before serving; you may want to add a tiny splash of vinegar or a pinch of salt after it sits.

Serve the chicken salad no celery on toast, in sandwiches, lettuce wraps, or spooned over salad greens.

Pro Tips for Success

1. Cut everything small
   Because there’s no celery, the texture relies on finely chopped onion and bell pepper. Small, even pieces make the salad feel more delicate and easier to scoop onto bread or into wraps.
2. Taste the dressing first
   Before it touches the chicken, taste your dressing and adjust. This makes it easy to fix the balance of tangy, creamy, and spicy without overworking the salad.
3. Use well-chilled chicken for clean cuts
   Cold chicken is easier to shred and chop neatly. If your chicken is warm, chill it briefly before making the salad.
4. Don’t overdo the mayo
   It’s tempting to keep adding mayonnaise, but start small. You can always add another spoonful at the end if you want a creamier texture.
5. Let the salad rest
   Even a short rest in the fridge helps the flavors blend and the onion mellow a bit, which makes the whole salad taste more balanced.
6. Upgrade the bread
   A very simple chicken salad becomes special when you serve it on good bread: toasted sourdough, crusty baguette, or soft whole-grain slices.

Flavor Variations

1. Herb-Lovers Chicken Salad No Celery
   Add extra fresh herbs like dill, chives, or basil. You can replace half the parsley with a mix of herbs for a more vibrant, garden-fresh taste.
2. Extra-Crunch Chicken Salad No Celery
   For more crunch without celery, stir in a small handful of chopped nuts or seeds right before serving. Slivered almonds or sunflower seeds work well and keep the salad interesting.
3. Zesty Lemon Chicken Salad
   Swap the apple cider vinegar for fresh lemon juice and add a bit of lemon zest to the dressing. This gives a sunny, bright flavor that pairs well with the bell pepper and herbs.
4. Creamy Yogurt Chicken Salad
   Replace one tablespoon of mayonnaise with plain Greek yogurt. This adds a tangy note and a slightly lighter texture while keeping the salad creamy.
5. Mildly Spiced Chicken Salad
   Add a pinch of smoked paprika or chili powder to the dressing for extra warmth. Use just enough to deepen the flavor, not so much that it becomes very spicy.

Serving Suggestions

There are many easy ways to enjoy this chicken salad without celery:

• Spoon it onto toasted bread or baguette slices for quick open-faced sandwiches.
• Serve it in soft rolls or croissants for a more classic chicken salad sandwich feel.
• Add a generous scoop on top of mixed salad greens with cucumber, tomato, and avocado for a light but filling meal.
• Use large lettuce leaves (like romaine or butter lettuce) as wraps for a fresh, crunchy handheld option.
• Pair it with crackers, veggie sticks, and fresh fruit for a simple lunch plate that feels like a little sampler.

For gatherings, you can double the recipe and serve it on a platter surrounded by bread slices and lettuce leaves so everyone can build their own sandwich or wrap.

Storage and Freezing Instructions

• Refrigerator: Store leftover chicken salad in an airtight container in the fridge for up to 3 days. Keep it as cold as possible and avoid leaving it out at room temperature for long periods.
• Stir Before Serving: When you’re ready to eat leftovers, give the salad a good stir. Sometimes a bit of liquid from the vegetables separates; stirring brings everything back together.
• Adjust Seasoning: Taste again and add a pinch of salt, a squeeze of lemon, or a dash of vinegar if the flavors have softened in the fridge.
• Freezing: Chicken salad with mayonnaise doesn’t freeze well; the texture can separate once thawed. It’s best to freeze cooked shredded chicken on its own and mix the salad fresh when needed.

If you like planning ahead, cook and shred a big batch of chicken, freeze it in small portions, and use it to make this salad quickly whenever you like.

Nutrition Facts (Per Serving)

Approximate values for 1 serving out of 4, depending on bread or sides:

These numbers are estimates and will change based on the exact ingredients and how you serve the salad.

FAQ About Chicken Salad No Celery

Final Thoughts

This chicken salad no celery recipe proves that you don’t need the classic crunchy stalks to make a fresh, satisfying chicken salad. With juicy bell pepper, mild red onion, and a bright, creamy dressing, it keeps all the comfort of traditional chicken salad while feeling a little lighter and more colorful.

Whether you’re packing lunches, planning a picnic, or just using up leftover chicken, this simple recipe fits easily into your routine. Once you’ve made it once or twice, you’ll find yourself adjusting the herbs, spice level, and serving style to match your own taste—and that’s exactly how a good, flexible recipe should work in your kitchen.