Chicken Salad Without Celery Recipe
Discover a delicious chicken salad without celery recipe that's perfect for those who prefer a crunchy, flavorful twist. Quick to prepare and packed with fresh ingredients, this recipe is a must-try for any salad lover.
Equipment
- Chef's Knife
- Cutting board
- Mixing Bowls
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Can Opener
Ingredients
List of Ingredients
- Chicken: Use cooked shredded or diced chicken breast. You can poach, roast, or grill it based on your preference.
- Mayonnaise: Acts as the creamy base for the salad. Opt for full-fat for the richest flavor or a lighter version if you prefer.
- Dijon Mustard: Adds a tangy kick and depth of flavor to the dressing.
- Red Onion: Finely chopped it provides a mild, sweet crunch.
- Apple: Diced apples add a touch of sweetness and crunch. Granny Smith or Fuji apples work well.
- Grapes: Halved grapes offer a burst of sweetness and a contrasting texture.
- Nuts: Chopped walnuts or almonds add a satisfying crunch. Optional but highly recommended.
- Fresh Herbs: Chopped parsley dill, or chives can enhance the flavor. Choose based on your taste preferences.
- Salt and Pepper: To season the salad to your liking.
Dressing
- Base: A combination of mayonnaise and Greek yogurt offers a creamy yet lighter dressing. Adjust the ratio based on your preference for creaminess.
- Seasonings: Add a touch of Dijon mustard for tanginess a squeeze of lemon juice for brightness, and salt and pepper to taste.
- Mix-ins: For added flavor consider incorporating a bit of garlic powder, onion powder, or fresh herbs like dill or parsley.
Add-Ins
- Fruits: Grapes or apples add a refreshing sweetness and crunch. Chop them into bite-sized pieces for easy mixing.
- Nuts: Toasted almonds pecans, or walnuts contribute a satisfying crunch and nutty flavor.
- Vegetables: Choose from bell peppers cucumbers, or red onions for additional crunch and flavor without the celery. Dice them finely to blend well with the chicken.
Herbs and Spices
- Fresh Herbs: Fresh dill parsley, or cilantro enhance the flavor and add freshness.
- Spices: A pinch of paprika or curry powder can add an interesting flavor twist. Adjust the amount based on your taste preference.
Instructions
- Trim your chicken breasts. Cover the outside with salt and pepper. Put them in a Pressure Cooker (Instant Pot is what I use) for 12 minutes on high pressure and allow a 10 minute natural release. You can also skip this step and use rotisseree chicken or any kind of pre-cooked chicken you have on hand.
- Put the chicken, onion, and pickle relish in a food processor. Pulse until well incorporated. You don't want to puree the chicken here so just pulse until the chicken is finely ground, but still has shape.
- Pour the chicken into a bowl and add the mayo, mustard and a dash of salt and pepper. Stir it together and taste for seasoning. Add more salt and pepper as needed. Serve on a croissant or a few slices of whole grain bread as shown. Store leftover chicken salad in the fridge for 3-4 days