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Chicken Salad with Beet and Celery

If you don’t eat meat, sauteed tempeh and cashews make a great substitute for the chicken, or use chopped hard boiled eggs. If you have dill it will make a delicious addition to this salad.


  • 2 cups cooked chicken, chopped into bite size pieces
  • 2 medium or 1 large beet, cooked and diced into bite size pieces
  • 3-4 celery stalks, chopped
  • 3 green onions or a bunch of I’Itoi onions, finely chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider or red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste


Toss all the ingredients together and let sit at least 30 minutes to allow flavors to meld. Use as a filling for sandwiches or lettuce wraps.

Submitted by Sara Jones, Tucson CSA