Dinner

The BEST Chicken Salad without Celery Recipe

ByAiden Wells February 23, 2026February 23, 2026

Introduction

This chicken salad is a fresh and flavorful twist on a classic, made without celery but packed with crunchy radishes and vibrant herbs. It’s easy to prepare and perfect for a light lunch or a satisfying snack. The tangy dijon mayo dressing ties everything together beautifully.

A round white bowl with green splatters holds a creamy chicken salad. The dish shows two main layers: chunks of white chicken meat covered in a thick, light beige sauce mixed with chopped green herbs and scallions, and scattered thin half-moon slices of red and white radishes on top. A gold fork rests partially inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (rotisserie style, cooked and shredded)
8 radishes (halved and finely sliced)
7g fresh parsley (roughly chopped)
3 green onions (finely sliced)
5 tbsp mayonnaise
1 tbsp dijon mustard
1/2 tbsp runny honey
1/2 tsp sweet paprika
1 tbsp lemon juice
Salt and pepper, to taste

Instructions

Step 1: Shred the cooked chicken breasts and prepare the radishes, parsley, and green onions by chopping or slicing as directed. Place all these prepared salad ingredients into a large bowl.
Step 2: In a separate bowl, mix together the mayonnaise, dijon mustard, honey, sweet paprika, and lemon juice. Taste the dressing and adjust seasoning with salt, pepper, or more honey if desired.
Step 3: Pour the dressing over the chicken salad mixture and toss well with spoons to evenly coat all the ingredients. Serve immediately and enjoy your flavorful chicken salad!

Tips & Variations

For extra crunch, add chopped toasted walnuts or almonds to the salad.
Swap radishes for finely diced cucumber if you prefer a milder crunch.
Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
Adding a pinch of smoked paprika can introduce a subtle smoky flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh but can be enjoyed cold straight from the fridge. If the salad thickens when chilled, stir in a little lemon juice or a splash of water before serving.