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Chicken Salad On Celery Sticks
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5 from 1 vote

Chicken Salad on Celery Sticks

This dish is good served as an appetizer, a snack, or part of a lunch or dinner.
Prep Time 15 minutes
Refrigeration Time (optional) 4 hours
Total Time 15 minutes
Servings 12 servings
Calories 76kcal


  • 2 cups chicken, cooked, shredded
  • ¼ cup mayonnaise I prefer Duke's brand.
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 stalks celery
  • chives, for garnish, optional You can use parsley, too.


  • Mix the cooked and shredded chicken, mayonnaise, garlic, onion, salt and pepper together in a bowl.
  • Refrigerate the chicken salad for at least four hours or overnight. The refrigeration time allows the flavors to blend. You can skip the refrigeration time, if you prefer.
  • Fill each of the half celery stalk with the chicken salad. Each stalk should get 2 - 2 1/2 tablespoons of chicken salad.
  • Garnish with chives or parsley, if desired.


Calories: 76kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg