This canned chicken salad recipe without celery delivers the same creamy, tangy goodness you love—just with a brighter, herb-forward twist. The secret lies in fresh dill and lemon zest, which cut through the richness while keeping the texture perfectly smooth and velvety.
I developed this version after realizing celery wasn’t the only way to achieve that classic crunch and balance.
What makes this recipe work is the combination of mayonnaise, Greek yogurt, and a touch of Dijon mustard for depth. The lemon juice and zest add a refreshing brightness that prevents the salad from feeling too heavy, while fresh dill and chives bring in layers of herbaceous flavor.
It’s a foolproof method that requires just 15 minutes of prep time and holds up beautifully for lunches all week.
By the time you’re done, you’ll have a creamy, protein-packed salad with a perfect balance of tangy, herby, and slightly sweet notes. The texture stays smooth yet satisfying, and the flavor is vibrant enough to stand up to crusty bread or crackers.
This isn’t just a celery-free version—it’s a better, brighter take on a classic.
Serve it on its own, stuffed into sandwiches, or paired with fresh vegetables for a complete meal. The recipe scales easily, so you can make a big batch for gatherings or meal prep for the week. Let’s get started!
Ingredients for canned chicken salad recipe without celery
Creamy, tangy, and herb-forward—this chicken salad skips celery but keeps all the texture and flavor you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Chicken Breast 🍗 | 2 cups | Shredded, drained, and patted dry |
| Mayonnaise 🥫 | ¾ cup | High-quality, like Hellmann's |
| Plain Greek Yogurt 🥛 | ¼ cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For depth and tang |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, mild flavor |
| Lemon Zest 🍋 | 1 tbsp | Bright, aromatic flavor |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Red Bell Pepper 🌶️ | ¼ cup | Finely diced, for crunch |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling on top |
The canned chicken is a game-changer here—Store-brand or high-quality brands like Goya or Starkist work perfectly. Look for chunks, not shredded, since we’ll be shredding it ourselves for better texture. Fresh dill is non-negotiable; the farmers market variety has the most vibrant flavor, but grocery store bunches work too if they’re bright green and not wilted. I always buy extra dill because it’s the star of this salad. For the red bell pepper, grab a fresh, firm one—the crunch is key for that celery-like texture without needing the actual vegetable.
No Greek yogurt? Plain sour cream or extra mayonnaise works in a pinch, though the texture will be slightly heavier. Short on dill? Fresh parsley or tarragon can substitute at half the amount, but the flavor won’t be quite the same. The lemon zest is crucial—organic lemons have more flavor, but regular will do. If you can’t find fresh dill, dried dill at one-third the amount is better than skipping it entirely. For the red bell pepper, frozen diced peppers thawed and drained work in a bind, though fresh is always better.
This salad keeps beautifully in the fridge for 4-5 days, though it tastes best within the first couple of days. Store it in an airtight container, and give it a good stir before serving. The flavors meld even better overnight, so it’s perfect for meal prep. If you make extra, freeze portions in single-serving containers—thaws perfectly for quick lunches. The olive oil drizzle should go on just before serving to keep it fresh.
Why You’ll Love This Recipe
- No Chopping Nightmare: I’ll be real—this salad skips the celery, but the Greek yogurt and Dijon mustard still give it that tangy kick. Just drain the canned chicken, toss with mayo and fresh dill, and you’re done. No knife skills required.
- Creamy Without the Guilt: Honestly, the Greek yogurt cuts the richness of the mayo just enough to keep it light. That bright dill finish? It’s the secret weapon that makes it feel fresh, not heavy—even when I eat it straight from the jar.
- Lunchbox Legend: Between us, this is my go-to for packed lunches. The texture holds up for days, and the flavor doesn’t fade. Add a few crackers or toss it in a wrap, and suddenly you’ve got a meal that’s ready in 30 seconds.
- Budget Win: I use canned chicken all the time—it’s cheaper than buying pre-cooked breasts, and the flavor? Almost identical. Plus, the yogurt stretches the mayo further, so I get more servings without breaking the bank.
Step-by-step instructions for creamy dill and lemon chicken salad
Here’s how to create a lusciously creamy, herb-forward chicken salad that shines with bright citrus notes.
Shred and Dry the Canned Chicken Breast
Open the 2 cups canned chicken breast and drain it thoroughly in a colander. I always press between paper towels to remove every bit of moisture—this prevents a watery salad later. Use two forks to shred the chicken into bite-sized pieces, breaking up any large clumps. The texture should be fluffy and uniform, not fibrous or stringy.
Here’s the thing—wet chicken makes for a soggy salad. By completely drying and shredding the chicken first, we create the perfect base for that creamy, cohesive texture we’re after. Transfer the shredded chicken to a large mixing bowl and set aside for now.
Mix the Creamy Base Ingredients
In the same bowl with the shredded chicken, add the 0.75 cup mayonnaise, 0.25 cup plain Greek yogurt, and 1 tablespoon Dijon mustard. Use a sturdy wooden spoon or silicone spatula to gently fold everything together until fully combined. You’ll notice the mixture starts to thicken slightly as the ingredients meld.
I like to let the flavors marry for about 1 minute before adding anything else. This gives the mayonnaise and yogurt time to begin emulsifying with the mustard, creating a smoother foundation. The Greek yogurt adds that extra creaminess promised in the title while keeping it lighter than mayo-only versions.
Add Aromatics and Bright Citrus Flavors
Add the 0.33 cup chopped fresh dill, 0.25 cup finely chopped fresh chives, 1 tablespoon lemon zest, and 2 tablespoons freshly squeezed lemon juice to the chicken mixture. Gently fold everything together until the herbs and citrus are evenly distributed throughout. You’ll see the mixture lighten in color and become more vibrant.
This is where the magic happens—the dill and chives bring fresh herb brightness while the lemon zest and juice cut through the richness of the mayo and yogurt. I always taste at this stage to adjust seasoning. If needed, add the 0.5 teaspoon salt and 0.25 teaspoon black pepper now to balance the flavors before adding the remaining ingredients.
Incorporate Crunch and Finishing Touches
Finely dice the 2 cloves garlic and 0.25 cup red bell pepper, then add them to the chicken mixture. Fold gently to combine, being careful not to overmix which could make the salad dense. The red bell pepper adds a pleasant crunch and vibrant color that makes this salad visually appealing.
Give everything one final taste and adjust seasoning if needed. The salad should be perfectly balanced—creamy from the mayo and yogurt, fresh from the herbs and citrus, and bright from the red bell pepper. For the final touch, drizzle with the 1 tablespoon extra-virgin olive oil and gently fold it in. This adds another layer of richness and helps everything cling together beautifully.
Chill and Serve for Maximum Freshness
Cover the chicken salad bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to fully meld together, resulting in a more cohesive and delicious final product. The salad will keep well in the refrigerator for up to 3 days, making it perfect for meal prep.
When ready to serve, give the salad one final gentle stir to redistribute any settled ingredients. The texture should be creamy yet still have that pleasant bite from the red bell pepper. Serve on crusty bread, in lettuce wraps, or with crackers for a delightful appetizer or light lunch that delivers on that creamy promise.
Pro Tips For Making Canned Chicken Salad Recipe Without Celery
- Drain and Pat Dry: That canned chicken is swimming in its own juice—don’t just dump it straight into the bowl. Drain it well, then press it between two paper towels for 30 seconds to soak up moisture. Wet chicken makes your salad greasy, and no one wants a soggy bite when they’re craving something light.
- Mix Yogurt Last: Greek yogurt breaks down faster than mayo when mixed in. Start with mayo and mustard, then fold in the chicken, and only add the yogurt right before serving. This keeps the texture creamy and prevents a watery separation—especially important if you’re making this ahead.
- Chop Dill Like You Mean It: Whole dill fronds look pretty but taste like you skipped the seasoning. Give that dill a proper chop—small, even pieces so every bite gets bright flavor. If you’re lazy, pulse it in a food processor for 2 seconds, but don’t overdo it or you’ll turn it into dill dust.
- Balance the Mustard: A teaspoon of Dijon is enough to wake things up, but two will turn your salad into a condiment. Taste as you go—start with half the mustard called for, then add more if you’re feeling bold. The yogurt already brings tang, so you don’t need to overpower it.
Essential equipment for this recipe
Mixing Bowl Essentials
The right bowl makes all the difference when combining ingredients. I use a large, shallow mixing bowl (like the OXO Good Grips 5-cup) because it gives me plenty of room to fold ingredients without overcrowding.
The shallow depth also helps me easily scrape down any stuck-to-the-sides mixture. If you don’t have one, a stainless steel or glass bowl works just as well—just avoid plastic, which can absorb flavors over time. 🥄
Shredding Tools
For shredding canned chicken, I recommend a pair of sturdy forks (like OXO Good Grips) or a handheld grater (such as the Microplane Zester/Grater) for the garlic. The forks give you better control, while the grater ensures finely minced garlic without overpowering the salad.
If you prefer speed, a food processor (like the Ninja BN601) can shred the chicken in seconds, but hand-shredding gives you more control over texture. 🍗
Measuring Precision
Accurate measurements are key for balance. I use a stainless steel measuring cup set (like OXO Stainless Steel) for liquids and a digital kitchen scale (such as the Escali Primo) for herbs and zest.
For the red bell pepper, a mandoline slicer (like the Julienne Mandoline) ensures even, thin dice. If you don’t have one, a sharp chef’s knife and steady cutting board work fine—just take your time. 📏
Herb and Citrus Tools
Fresh herbs and citrus need the right tools to shine. A sharp microplane (like the Bar-Kay Zester) is perfect for lemon zest, while a pair of kitchen shears (such as OXO Good Grips) makes quick work of chopping dill and chives.
For lemon juice, I use a handheld citrus juicer (like the OXO Good Grips) to avoid seeds and pulp. These small tools make a big difference in flavor and texture. 🍋
Storage Containers
For meal prep, I store leftovers in glass airtight containers (like Le Labo or Pyrex) to keep flavors fresh. If you’re freezing portions, use silicone molds (such as EZ Freeze) for easy serving sizes.
Avoid plastic containers—they can absorb odors and affect the salad’s taste. Label containers with dates to track freshness. ❄️
Optional Garnish Tools
For the final touch, a small squeeze bottle (like the OXO Good Grips) lets you drizzle olive oil neatly. A fine-mesh sieve (such as the OXO Good Grips) helps strain any excess liquid if the salad seems too wet. These extras elevate presentation without being essential. 💫
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt with something else?
Yes! If you don’t have Greek yogurt, use plain sour cream (same amount) or add an extra ¼ cup mayonnaise for richness. For a lighter option, try light mayo or avocado (½ cup, mashed) for creaminess with healthy fats. The texture will be slightly different but still delicious.
How do I prevent the salad from getting watery?
Drain and pat the canned chicken thoroughly with paper towels to remove excess moisture. Also, avoid overmixing—fold ingredients gently to keep air incorporated. If it’s still too wet, chill for 1 hour to let excess liquid settle, then spoon off any liquid before serving.
What’s the best way to store leftovers?
Transfer to an airtight glass container and refrigerate for up to 4-5 days. For longer storage, freeze portions in single-serving containers for up to 2 months. Thaw overnight in the fridge—never at room temperature—to preserve texture. Stir before reheating if needed.
Can I make this salad spicier?
Add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper for heat. For depth, include ½ teaspoon hot sauce (like Sriracha) or finely diced jalapeño (seeds removed). Adjust to taste—start small and add more if needed.
What are the best serving ideas?
Serve on toasted sourdough bread, in lettuce wraps, or with crusty crostini. For a full meal, pair with mixed greens and a side of roasted sweet potatoes. It also works as a filling for tortillas or pita pockets for a handheld lunch.
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