If you’ve ever bitten into a chicken salad sandwich and hit an unexpected celery crunch—and not in a good way—you’re in the right place. This easy chicken salad recipe no celery skips the squeaky veggie and doubles down on creamy, flavorful goodness. Whether you’re feeding picky eaters, prepping lunch for the week, or want something fast and satisfying, this chicken salad’s got your back.
I first made this version on a whim when I was out of celery (and honestly, I’m not mad about it). It turned out so good it’s now my go-to for family lunches and low-fuss dinners. Let’s get into it!
Why You’ll Love This Easy Chicken Salad Recipe No Celery
- No Celery in Sight: Perfect if you’re not into that watery crunch or have family members who treat celery like it’s a personal insult.
- Quick & Flexible: Use pre-cooked or rotisserie chicken, or toss some in the Instant Pot—either way, lunch is ready fast.
- Perfect for Meal Prep: Keeps well in the fridge for 3–4 days and tastes even better the next day. (Hello, make-ahead magic!)
- Crowd-Pleaser: Kids, coworkers, in-laws—it wins ’em all over.
What You’ll Need (No Measurements Here—They’re in the Recipe Card Below)
- Chicken breasts – Cooked fresh or use rotisserie for a shortcut.
- Mayonnaise – I love avocado or olive oil for a light, creamy base.
- Dijon mustard – Adds a little zing and depth. Start with less and build up if you’re spice-sensitive.
- Sweet pickle relish – A touch of sweetness to balance the savory flavors.
- Chopped onion – Adds that pop of flavor without overpowering.
- Salt & pepper – Always to taste because your tastebuds know best.
👉 Full measurements and printable version are down in the recipe card!
How to Make It
- Cook the Chicken
If you’re starting with raw chicken breasts, season with salt and pepper, then cook in your pressure cooker for 12 minutes on high with a 10-minute natural release.
No pressure cooker? No problem. You can boil, bake, or just grab a rotisserie chicken and call it a day. - Chop It Up
Add the cooked chicken, onion, and relish to your food processor.
Pulse—don’t puree—until the chicken is finely chopped but still has some shape. Think more rustic deli salad, less baby food. - Mix It All Together
Transfer the chopped mixture into a bowl. Add mayo, mustard, and a good pinch of salt and pepper. Stir until combined. Give it a taste and tweak as needed. - Serve & Enjoy
Pile it onto croissants for a slightly fancy lunch or spoon between slices of whole grain bread for a hearty, everyday sandwich. It also pairs beautifully with crackers, lettuce cups, or just a fork (no judgment here).
Tips for Making It Even Easier
- Don’t have a food processor? A good old chopping session with a sharp knife works just fine.
- Want it tangier? Add a splash of pickle juice or a squirt of mustard.
- Need it dairy-free or low-carb? Just double-check your mayo and serve it in lettuce wraps or low-carb tortillas.
- Serving a crowd? This recipe doubles (or triples!) like a dream.
This One’s a Keeper…
This recipe was a hit at my last girls’ lunch—one friend asked for the recipe before she’d even finished chewing. It’s just that good. Honestly, there’s something so satisfying about a dish that checks all the boxes: fast, flavorful, and picky-eater-approved.
It also became my meal-prep hero during the back-to-school chaos when I needed lunch options that didn’t involve reheating or too many steps.
FAQs
Can I substitute rotisserie chicken?
Absolutely! It’s one of the best shortcuts and adds extra flavor to the seasoning.
How long will this chicken salad keep?
Stored in an airtight container in the fridge, it’ll stay fresh for 3–4 days.
Can I freeze it?
Technically, mayo can separate after freezing, so the texture might not be as creamy once thawed.
Is it gluten-free?
The salad itself is! Just serve it with gluten-free bread or wraps if needed.
Whether you’re skipping celery for dietary reasons or don’t like it (no judgment—we’ve all got a food nemesis), this easy chicken salad recipe with no celery brings all the creamy, tangy comfort without the crunch you didn’t ask for. Keep it classic or get creative with how you serve it—either way, it’s bound to become a staple in your weekly lineup.
