FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
chicken salad recipe without celery
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy, hearty chicken salad without celery is a quick, family-friendly meal offering a vibrant burst of flavor and a delightful mix of textures. It features shredded chicken, sun-dried tomatoes, fresh basil, and a creamy mayonnaise dressing, finished with a balsamic glaze.
Ingredients
- 1.1 lbs cooked chicken breast, shredded or diced
- 0.5 cup mayonnaise
- 0.25 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1 clove fresh garlic, minced
- 0.25 cup fresh basil, finely chopped (plus extra for garnish)
- 0.25 cup red onion, finely diced
- 0.5 cup balsamic vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
Instructions
- Prepare Chicken: Poach or roast 1.1 lbs chicken breast until tender and cooked through (internal temperature 165°F). Allow it to cool completely for about 10-15 minutes, then shred or dice into bite-sized pieces. Set aside.
- Mix Sun-Dried Tomato Cream: In a medium bowl, combine the mayonnaise, finely chopped sun-dried tomatoes, minced garlic, 0.25 cup finely chopped fresh basil, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated and the dressing has a uniform, creamy, reddish-orange hue.
- Simmer Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and continue to simmer, stirring occasionally, until the glaze has thickened to a syrupy consistency that coats the back of a spoon. Remove from heat and allow to cool completely; it thickens further as it chills.
- Combine Salad Ingredients: Add the shredded chicken and finely diced red onion to the bowl with the sun-dried tomato cream. Mix gently until the chicken and onion are completely coated with the dressing, ensuring every piece is luscious.
- Chill for Flavor: Cover the bowl and refrigerate your chicken salad for at least 30 minutes. This allows the vibrant flavors to fully meld and deepen, enhancing the overall taste.
- Serve and Garnish: Spoon a generous portion of the chilled sun-dried tomato chicken salad onto a plate. Drizzle the cooled, glossy balsamic glaze artistically over and around the chicken salad. Garnish with a few fresh basil leaves.
Notes
For a lighter dressing, swap half the mayonnaise with plain Greek yogurt. Use leftover or freshly cooked chicken. Consider hard-boiled eggs for extra protein or texture, or vegan mayo for dairy-free. For low-carb, omit sugary additions. Ensure crisp, fresh produce for best results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Mixing, Simmering, Chilling
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup (170 g)
- Calories: 320 calories
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 80 mg