Chicken Salad With Celery and Mayo – Simple, Classic, and Satisfying

Chicken Salad With Celery and mayo is the kind of recipe you keep coming back to. It’s cool, crisp, and comforting—perfect for sandwiches, lettuce wraps, or a quick snack straight from the bowl. You don’t need fancy ingredients or special techniques, just a few basics and a bit of chilling time.

The result is creamy, crunchy, and full of flavor. If you want a reliable lunch option that feels homemade but not fussy, this is it.

What Makes This Chicken Salad With Celery Special

This version leans into the classic combination—tender chicken, crunchy celery, and creamy mayo—then adds a few small touches that make it shine. A splash of lemon brightens the flavor, while Dijon mustard adds gentle tang.

Fresh herbs bring a clean, fresh lift. You can keep it ultra-simple or dress it up with extras like chopped apples or nuts. It’s versatile, budget-friendly, and great for meal prep.

Ingredients for Chicken Salad With Celery

• 3 cups cooked chicken, chopped or shredded (rotisserie works well)
• 3–4 celery stalks, finely diced (about 1 cup)
• 1/2 small red onion or 2 scallions, finely minced
• 1/2 cup mayonnaise (plus more to taste)
• 1–2 teaspoons Dijon mustard
• 1–2 tablespoons fresh lemon juice
• 1–2 tablespoons fresh parsley or dill, chopped (optional)
• Salt and black pepper, to taste
• Optional add-ins: 1/3 cup sliced almonds or chopped walnuts, 1/3 cup halved red grapes or diced apple, 1 tablespoon capers, a pinch of garlic powder

Instructions for Chicken Salad With Celery

1. Prep the chicken: Use leftover roasted chicken, poached chicken, or a rotisserie chicken.Chop or shred into bite-size pieces. Aim for a mix of textures, not too fine.
2. Dice the vegetables: Finely chop the celery and onion or scallions. Keep pieces small so they blend evenly without overpowering each bite.
3. Make the dressing: In a large bowl, stir together mayonnaise, Dijon, lemon juice, a pinch of salt, and pepper.Taste and adjust the acidity or creaminess to your liking.
4. Combine: Add the chicken, celery, and onion to the bowl. Fold gently until everything is evenly coated. If using herbs or add-ins (like nuts or grapes), mix them in now.
5. Adjust seasoning: Taste and add more salt, pepper, or lemon.If it’s too thick, loosen with a teaspoon of water or a splash of lemon juice.
6. Chill: Cover and refrigerate for at least 30 minutes. Chilling lets flavors meld and firms up the texture.
7. Serve: Spoon onto toasted bread, pile into lettuce cups, wrap in a tortilla, or serve with crackers and cucumber slices.

Storage Instructions for Chicken Salad With Celery

• Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.
• Stir before serving: Mayo-based salads can separate slightly. Give it a gentle mix before eating.
• Keep it cold: Don’t leave it out at room temperature for more than 2 hours (1 hour if it’s hot outside).
• Freezing: Not recommended.Mayo and celery don’t thaw well and will become watery and grainy.

Health Benefits of Chicken Salad With Celery

• Protein-rich: Chicken provides lean protein that supports muscle maintenance and helps keep you full.
• Crunch and fiber: Celery adds hydration and a bit of fiber without many calories.
• Customizable fats: You control the mayo. Choose avocado oil mayo, olive oil mayo, or a half-and-half mix with Greek yogurt to reduce saturated fat.
• Balanced meal: Pair with whole-grain bread or lettuce wraps and add a piece of fruit for a simple, balanced plate.

Pitfalls to Watch Out For

• Over-salting: Rotisserie chicken and Dijon add salt. Taste before adding more.
• Watery salad: Very watery celery or recently-poached chicken can thin the dressing.Pat chicken dry and dice celery just before mixing.
• Too much mayo too soon: Start with less. You can always add more after chilling.
• Blandness: If it tastes flat, it likely needs acid. Add another squeeze of lemon or a touch of Dijon.
• Texture overload: If adding grapes, apples, and nuts, keep pieces small and don’t overdo the add-ins.Balance is key.

Recipe Variations of  Chicken Salad With Celery

• Greek Yogurt Blend: Swap half the mayo for plain Greek yogurt. Add a drizzle of olive oil for silkiness.
• Herb-Lovers: Add fresh dill, parsley, and chives. A tiny splash of white wine vinegar brightens it further.
• Curried Chicken Salad: Stir 1–2 teaspoons curry powder into the dressing.Add golden raisins and cashews.
• Pickle Punch: Mix in chopped dill pickles or capers and a teaspoon of pickle brine for tang.
• Apple-Celery Crunch: Add diced crisp apple and toasted walnuts. Finish with a pinch of celery seed.
• Light and Fresh: Skip mustard, use extra lemon, and fold in cucumbers and fresh dill.
• Spicy Kick: Add a dash of hot sauce, cayenne, or minced jalapeño.

FAQ

What kind of chicken works best?

Cooked, chilled chicken breasts or thighs work well, and rotisserie chicken is convenient. Aim for tender, not dry, and chop it into bite-size chunks for better texture.

Can I make it without mayo?

Yes.

Use Greek yogurt with a little olive oil and lemon juice. It will be tangier and lighter, but still creamy.

How do I keep it from getting watery?

Pat the chicken dry and finely chop the celery right before mixing. Chill the salad and stir once before serving.

If needed, add a spoon of mayo to bring it back together.

Is it safe to make ahead?

Absolutely. It tastes better after a few hours in the fridge. Just store it in a sealed container and eat within 3–4 days.

What do I serve it with?

Toast, croissants, crackers, or lettuce wraps are classic.

Add sliced tomatoes, cucumber, or avocado on the side for freshness.

Can I use canned chicken?

You can, though the texture is softer. Drain it well, break it up gently, and use a touch less mayo to avoid a mushy result.

How much lemon is too much?

Start with 1 tablespoon and taste. Add more a little at a time.

If you overdo it, balance with a bit more mayo and a pinch of sugar.

What herbs go best?

Dill, parsley, and chives are classic. Tarragon adds a light anise note if you like a French-style twist.

Can I make it high-protein and lower fat?

Use a 50/50 mix of Greek yogurt and light mayo. Keep nuts to a minimum and add extra chicken and celery for volume without many extra calories.

How do I scale this for a crowd?

Double or triple the recipe, mix in a large bowl, and season near the end.

Keep it cold and set it out in smaller batches so it stays fresh.

In Conclusion

Chicken salad with celery and mayo is a timeless recipe that earns its spot in any weekly rotation. It’s easy to make, easy to adapt, and satisfying any way you serve it. With a few simple ingredients and smart seasoning, you’ll get a creamy, crunchy salad that holds up well in the fridge.

Keep it classic or make it your own—either way, you’ll have a dependable favorite ready whenever hunger hits.

Chicken Salad With Celery and Mayo - Simple, Classic, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• 3 cups cooked chicken, chopped or shredded (rotisserie works well)
• 3–4 celery stalks, finely diced (about 1 cup)
• 1/2 small red onion or 2 scallions, finely minced
• 1/2 cup mayonnaise (plus more to taste)
• 1–2 teaspoons Dijon mustard
• 1–2 tablespoons fresh lemon juice
• 1–2 tablespoons fresh parsley or dill, chopped (optional)
• Salt and black pepper, to taste
• Optional add-ins: 1/3 cup sliced almonds or chopped walnuts, 1/3 cup halved red grapes or diced apple, 1 tablespoon capers, a pinch of garlic powder

Instructions

 

• Prep the chicken: Use leftover roasted chicken, poached chicken, or a rotisserie chicken. Chop or shred into bite-size pieces. Aim for a mix of textures, not too fine.
• Dice the vegetables: Finely chop the celery and onion or scallions. Keep pieces small so they blend evenly without overpowering each bite.
• Make the dressing: In a large bowl, stir together mayonnaise, Dijon, lemon juice, a pinch of salt, and pepper. Taste and adjust the acidity or creaminess to your liking.
• Combine: Add the chicken, celery, and onion to the bowl. Fold gently until everything is evenly coated. If using herbs or add-ins (like nuts or grapes), mix them in now.
• Adjust seasoning: Taste and add more salt, pepper, or lemon. If it’s too thick, loosen with a teaspoon of water or a splash of lemon juice.
• Chill: Cover and refrigerate for at least 30 minutes. Chilling lets flavors meld and firms up the texture.
• Serve: Spoon onto toasted bread, pile into lettuce cups, wrap in a tortilla, or serve with crackers and cucumber slices.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.