Traditional recipes

Celery Caesar Salad

Celery Caesar Salad

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.


  • 2 slices 2-inch-thick country-style bread, crusts removed, torn into bite-size pieces
  • 8 tablespoons olive oil, divided
  • 1 medium celery root (celeriac), peeled
  • 2 tablespoons fresh lemon juice
  • 3 oil-packed anchovy fillets, divided
  • Freshly ground black pepper
  • 4 celery stalks, sliced in half lengthwise, thinly cut on a diagonal, plus about ½ cup celery leaves (from about 1 head of celery)
  • 2 ounces Parmesan, shaved

Recipe Preparation

  • Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes; set croutons aside.

  • Thinly slice celery root into thin matchsticks. Place in a large bowl and add enough water to cover; squeeze in juice from lemon (this keeps the celery root from discoloring).

  • Purée egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until smooth. With motor running, gradually drizzle in 3 Tbsp. oil, then 1½ Tbsp. water, followed by remaining 3 Tbsp. oil. Season dressing with salt and pepper.

  • Drain reserved celery root and toss with celery in a large bowl. Chop remaining 2 anchovy fillets and add to bowl along with celery leaves, Parmesan, croutons, and dressing and toss to combine.

  • Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Recipe by Rosemary's, NYC,

Nutritional Content

Calories (kcal) 390 Fat (g) 34 Saturated Fat (g) 7 Cholesterol (mg) 65 Carbohydrates (g) 14 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 460Reviews SectionWow, surprised to see no ratings for this lovely winter salad. Celery root is a great vegetable! I streamlined the dressing and just mixed anchovy paste, lemon juice, and garlic into store bought mayo, and I also recommend a handful of something green (like parsley) so the salad doesn't look so pale. Unusual and delicious!

  • Traverse City Area Public Schools
  • Kaleva Norman Dickson School District
  • American House Senior Living


  • 12 pounds Michigan celery
  • 6 pounds celery root
  • 6 pounds turnips
  • 72 ounces white Caesar dressing
  • 27 ounces baked Parmesan croutons
  • Salt and white pepper to taste


Peel the vegetables. Thinly slice each vegetable on a mandolin or vegetable peeler. Julienne into two inch long, 1/8" wide very thin strips. Place each vegetable in a separate storage container. Cover and refrigerate until needed.

To Prepare a la carte Portion:

Place 4 ounces of celery, 2 ounces each of celery root and turnips in a stainless steel mixing bowl. Drizzle 1-1/2 ounces of dressing over the vegetables. Mix together using a rubber spatula. Season to taste with salt and white pepper.

Add 3/4 ounces of parmesan crouton pieces. Mix 2/3 times with a rubber spatula. Place in the center of a chilled serving plate. Serve immediately to prevent the cheese from becoming soft. The cheese may also be placed on the top of the salad.

Apple & Celery Salad With Toasted Hazelnuts Recipe

You’re going to need a few great recipes for the bounty of apples that’s about to drop this season. Thankfully, we have a copy of Apples: From Harvest To Table, by cook, author and urban farmer Amy Pennington. Look beyond the classic apple pie to other sweet (and savory) applications of the perfect seasonal fruit. First up, a simple but flavorful salad.

This salad is perfect for fall and winter eating, as both apples and celery are fresh and crisp. It’s a nice light counterpoint to all the roasted meats and hearty sautéed greens of the season. This is also the perfect salad for a crowd, because you can prepare the apple sticks and celery in advance, covering them with a damp cloth and holding them in the fridge. The vinaigrette can be made ahead, as well, and you can toss everything together just before serving. Dill punctuates the sweetness of the apples, and toasted hazelnuts add a lush fatty note to this otherwise lean dish.

More pasta recipes

Well, that’s all I have to share until Monday. Coming up this week, I’ll be sharing the following recipes: White Bean, Spinach, and Feta “Meatball” Bowls with Lemon Olive Quinoa Strawberry Oat Flour Biscuit Shortcakes Cherry Chia Pudding Parfaits Kale Caesar and Tofu Pitas and a couple of CSA-inspired recipes, too! Until then, I hope that you love this Asparagus Tahini Caesar Pasta Salad. If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it and #upbeetkitchen. I love hearing from you!

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Chicken Salad Recipe

The best Classic Chicken Salad recipe is flavorful with simple ingredients. Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Feel free to add in whatever you want but this is great just as it is! You can eat this as a sandwich or for a low-carb and Keto friendly version eat it in lettuce wraps or by itself.


  • 3 cups cooked chicken, diced (I like to use rotisserie chicken)
  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped celery
  • 1/3 cup sliced green onions
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt (more to taste)


Add all the ingredients to a bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.

Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

Recipe Notes


You can keep chicken salad in the fridge for 3-5 days.


Chicken Salad is a blank canvas for whatever you want to add in. You can add nuts, fruit, seasonings, or fresh herbs. I love this version of chicken salad plain but you can add in to suit your taste.

  • NUTS - Cashews, sliced almonds, pecans, or walnuts would be a great addition to this salad.
  • FRUIT - Common fruits to add in are sliced grapes, dried cranberries, or diced apples.
  • SEASONINGS - You can add onion powder, garlic powder, Worchestershire, or Season All.
  • FRESH HERBS - Some chopped fresh parsley or dill would be a great addition.

Related Posts

posted January 12, 2021 by Christy Denney

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22 comments on &ldquoChicken Salad Recipe&rdquo

Simple, but yummy! Will definitely make again.

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Clearly the content on this page is so accurate for many reasons. It stays away from the usual errors and errors most fall into- buying bad alternatives. Thank you so much!

Going to try canned chicken

I have leftover rotisserie chicken and I’m going to make this and your Cordon Bleu casserole this weekend. Living alone with my dog in lockdown, I should have enough chicken for both in half size.

Thank you Jayne. Hope you love them.

Chicken sunlight I needed right now can you bring it to me today living city thank you

I just discovered your site … I’ve been looking for a tasteful chicken salad recipe with the right ratio of ingredients for a while. After many years and contenders, yours is truly the winner, Christy! It was delicious and perfect on a Zingernan’s (Michigan company) croissant. As a teacher, I no longer go to the staff lunchroom due to social distancing requirements so having a lunch to look forward to tomorrow when eating alone (after 23 years of past comaraderie) is a big deal! Thanks so much!

Oh wow! Thank you Kristie! That’s the best compliment I could have.

I took this recipe and twisted it. to my liking.
I used Green peppers instead of celery and Red onion instead of green onions. Both being finely chopped.
Came out fantastic.
I also made half of the recipe in this article (Example – for chicken I did 1.5 cups instead of 3 cups listed in the article).
Great recipe.

I have been lookin for a copycat version of Costco’s chicken salad for years! You have made my week!

Minimal ingredients, easy to put together and it is definitely the best chicken salad ever !! I’ve tossed all my other chicken salad recipes and this one is the only one I use.

Oh that makes me so happy!

Your recipe for chicken salad is so close to mine I couldn’t tell the difference.
From the time I was about ten years old my girlfriends and I would take the bus to downtown Ft. Lauderdale every Saturday to go to the movies, window shop, or explore the town and have lunch. We always went to Walgreens. They had a lunch counter in those days (early 60’s). I always ordered their chicken salad on white toast. It was super simple, (chicken, mayo and celery). Delicious! They served it with a really sour dill pickle spear (like Claussen) and potato chips. Heaven! When I finally learned to cook I was able to duplicate their simple recipe (duh!). I have in recent years added a very small amount of green onion. A few years back I was thinking about club sandwiches, but who needs a third slice of toast? Anyway I got the flavor by adding a couple of slices of crisp bacon. Boy is it ever yummy! Best almost club sandwich you’ll ever have.

More Ingredients to Add to Waldorf Salad

Keep this salad basic or jazz it up with these complimentary ingredients:

  • Mini marshmallows
  • Raisins
  • Dried cranberries
  • Diced pineapple
  • Dried dates
  • Chicken or turkey
  • Red onion
  • Broccoli or caulflower
  • Sunflower seeds, pecans, or pistachios

Wyngz Chicken Salad on Celery


10 oz. Tyson Any’tizers Boneless Wyngz (any flavor, about 12 pieces)
1 tablespoon vegetable oil
1/2 cup mayonnaise
1 celery rib (chopped finely)
1 green onion (minced)
1 tablespoon fresh lemon juice
salt & pepper to taste
whole celery ribs (to serve chicken salad on)
cherry tomatoes (optional garnish)

1. Prepare the Tyson Any’tizers Boneless Wyngz per package instructions and let full cool
2. Cut Wyngz into small pieces and then add to a mixing bowl
3. Season with salt & pepper to taste
4. Add in vegetable oil, mayonnaise, finely chopped celebry, green onion and lemon juice. Mix well.
5. Chill chicken salad for up to 1 day and serve on celery ribs garnished with cherry tomato slices

For a super easy twist on a slider you can buy Ball Park® Flame Grilled Beef Patty and prepare them in the microwave. Such a convenient product to keep in your freezer, especially when the Fall weather means there’s no way you’re stepping outside to grill meat. These frozen beef patties are already grilled (they even have grill marks). Turn your sliders into Caesar Beef Sliders by simply cutting your patties in half, adding lettuce and then adding a dollop of caesar dressing.

How to Make Celery Salad:

To start, separate and clean a bunch of celery stalks:

Now you want to slice the celery into thin pieces.

I used my food processor for this to make the process really fast, but using a knife is perfectly acceptable too.

For the dressing, zest and juice a meyer lemon:

A regular lemon is fine too, but when I see meyer lemons, I love cooking with them wherever I can.

Add minced shallots and olive oil:

Then add anchovy paste, pepper, and salt:

Whisk for 30 seconds until everything is emulsified:

Pour the dressing all over the sliced celery:

Let the celery sit, and you’ll see that over the next hour, the celery will macerate and the texture will become even better:

Plate the celery with shaved parmesan cheese, parsley leaves, toasted walnuts, and pomegranate seeds:

Turkey Chili, Shrimp Salad, and Chicken Noodle Soup are some of my other favorite recipes using celery. Can’t let that stuff go to waste!

Mediterranean Chickpea Salad

I could eat bowl after bowl of this chickpea salad. It hits all the right notes—crunchy, briny, salty, tangy, and a little bit sweet from the bell pepper. I think of this as a "kitchen sink" type of salad, because you can really throw in a variety of produce that's hanging out in your fridge—grated carrots, chopped zucchini, different herbs. I like to roughly chop the celery leaves and toss them into the salad, too they add a sharper celery flavor and another layer of texture. This makes a great side dish for grilled chicken or fish, but I love to eat it straight as a light yet filling meal, too.

I just love recipes this easy! As you chop the ingredients, add them to a medium bowl.

Whisk the dressing ingredients in a 1-cup glass measure or small bowl and pour it over the salad.

Toss and serve. Yep, just about 10 minutes is all it takes!

This celery salad is great served on it's own or on a bed of lettuce.

And besides tasting refreshingly delicious, it also keeps well for a few days refrigerated, making it a great option for picnics, camping and potlucks of all kinds.

Serving Suggestions

This quick salad is a great side dish for recipes that have some veggies in them so you get a good variety, like:

It's also a good lunch served with crackers or artisan bread and cheese. Like so good.

Watch the video: How To Make a Caesar (December 2021).