Chicken Salad Recipe without Celery – Easy & Flavorful

Chicken salad is one of those dishes that just screams comfort, don’t you think? I’ve been making it for years, ever since my mom used to whip it up for summer picnics. But here’s the thing—I’m not a fan of celery. I know, I know, it’s a classic, but that stringy texture just isn’t my jam. So, I came up with this celery-free chicken salad that’s still got all the creamy goodness and crunch you crave. It’s perfect for sandwiches, wraps, or just scooping with crackers. My friends always ask for the recipe when I bring it to potlucks, so here it is—let’s make it!

Why You’ll Love This Recipe

This chicken salad is creamy, flavorful, and packed with texture, all without a speck of celery. The grapes and pecans add a sweet crunch that makes every bite delicious, and it’s super versatile—eat it on its own, stuff it in a pita, or serve it on lettuce leaves for a lighter option. It’s also quick to throw together, especially if you’ve got leftover chicken. I make a big batch on Sundays, and it’s a lifesaver for lunches all week.

Ingredients

Here’s what you’ll need to make about 4 servings:

• Chicken: 2 cups cooked, shredded or diced (rotisserie chicken or leftover grilled chicken works great)
• Mayonnaise: ½ cup (use full-fat for creaminess, or light if you prefer)
• Greek yogurt: ¼ cup (plain, adds a tangy twist and lightens it up)
• Grapes: ¾ cup, halved (red or green, seedless)
• Pecans: ½ cup, chopped (toasted for extra flavor)
• Green onions: 2, finely chopped
• Dijon mustard: 1 tablespoon
• Lemon juice: 1 tablespoon (freshly squeezed is best)
• Salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Dried dill: ½ teaspoon (optional, for a herby kick)

Note: Toasting the pecans is a game-changer—just pop them in a dry skillet over medium heat for 2-3 minutes until fragrant. Trust me, it’s worth the extra step.

Equipment Needed

• Large mixing bowl
• Spatula or wooden spoon
• Cutting board
• Sharp knife
• Measuring cups and spoons

Step-by-Step Instructions

This recipe is so easy, you’ll be eating in no time. Here’s how I make it:

1. Prep the Ingredients: If you haven’t already, shred or dice your cooked chicken into bite-sized pieces. Halve the grapes, chop the pecans, and finely slice the green onions. I like to do this while sipping coffee—it’s my little kitchen ritual.
2. Mix the Dressing: In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and dried dill (if using). Whisk until smooth. Give it a quick taste—if you want it tangier, add a splash more lemon juice.
3. Combine Everything: Add the chicken, grapes, pecans, and green onions to the bowl. Gently fold everything together until the chicken is evenly coated. If it feels too thick, you can add a tablespoon of Greek yogurt or mayo to loosen it up.
4. Chill and Serve: Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors meld. I’ve found it tastes even better after an hour or two. Serve it chilled or at room temp, depending on your mood.

Tips for Success

• Use Cold Chicken: Warm chicken can make the dressing a bit runny. I always chill my chicken first for the best texture.
• Toast the Pecans: I skipped this once, and the salad was still good, but toasting brings out a nutty flavor that takes it to the next level.
• Customize the Crunch: Not into pecans? Try almonds or walnuts. Want more sweetness? Add some diced apple or dried cranberries.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing can settle.

Serving Suggestions

This chicken salad is so versatile, I’ve served it a million ways. Here are my go-to ideas:

• Sandwich Style: Pile it on whole-grain bread with lettuce and tomato for a classic lunch.
• Wrap It Up: Stuff it into a tortilla with some spinach for a quick wrap.
• Low-Carb Option: Serve on lettuce cups or cucumber slices for a light, refreshing bite.
• Snack Time: Pair with buttery crackers or pretzels for a quick snack. My kids love this combo!

Why This Recipe Works

This chicken salad skips the celery but keeps all the texture with juicy grapes and crunchy pecans. The mayo-yogurt combo makes it creamy yet light, and the lemon juice and Dijon add just the right zing. It’s the kind of recipe that feels like a treat but is easy enough for any day of the week. I’ve brought it to barbecues, baby showers, and even just made it for myself on a lazy Saturday—it never disappoints.

FAQs

Can I use canned chicken?
Sure, in a pinch! Drain it well and break it up finely. Freshly cooked or rotisserie chicken gives better flavor, though.

What if I don’t like grapes?
Swap them for diced apples, dried cranberries, or even chopped cucumber for a different kind of crunch.

Can I make this dairy-free?
Yes! Skip the Greek yogurt and use all mayo, or try a dairy-free yogurt alternative. It’ll still be creamy and delicious.

How long does it last?
It keeps in the fridge for about 4 days. I wouldn’t freeze it—the grapes and dressing don’t hold up well after thawing.

Final Thought

This celery-free chicken salad is my go-to when I want something quick, satisfying, and packed with flavor. It’s perfect for meal prep, parties, or just a cozy lunch at home. The sweet grapes, crunchy pecans, and creamy dressing make it a crowd-pleaser every time. Give it a try, and let me know how you make it your own—I’d love to hear your favorite twists!