Chicken Salad in Celery Ribs
You can make the filler ahead of time and then assembled upon arrival or the day of the event. Adjust to your preferences by swapping herbs like dried Italian herbs or dill. Depending on desired consistency you can also adjust the amounts of chicken, mayo, and cream cheese. A toothpick in each helps guests serve themselves.
  • 8wide celery ribs, trimmedtrimmed
  • 1/3cup cream cheese, softened, 2 ounces
  • 3tablespoons mayonnaise
  • 1tablespoon plus 1 teaspoon fresh lemon juice
  • 1tablespoon finely chopped basil
  • 2teaspoons finely chopped tarragon
  • 2teaspoons finely chopped flat-leaf parsley
  • 1/2teaspoon finely grated lemon zest
  • 1/2pound cooked chicken breast, finely chopped or shredded
  • 1/2cup frozen baby peas, thawed
  • 3tablespoons finely chopped red onion
  • Kosher salt and freshly ground pepper
  1. Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths
  2. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest.
  3. Add the chicken, peas, and onion and stir gently until just combined.
  4. Season with salt and pepper.
  5. Spoon 1 teaspoon of the chicken salad onto each piece of celery.