Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app — mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more.
Submitted by TeamSugar member Jenious
Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.
Easy to make, can be made ahead and 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. Pulse in a food processor prior to adding peas and, talk about easy! I double the recipe since it's always a hit at gatherings.
Ingredients
8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper
Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.
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Chantelle
I think I might have to use this creative recipe. Love homemade chicken salad and what a neat way to display it. Thanks!
1they look fab!
2i've always loved finding things to do with celery -it's such a great food and it'll hold just about anything that you put in it...without really taking away from any flavors. it's got a crispness to it that's just amazing. thanks for sharing this recipe - although i don't eat what's in this one, i can appreciate the thought, and it's inspiring me to go home and make some celery w/ blue cheese in it.
3I love chicken salad, but I'm not a big fan of celery. I'm weird about food textures.
4It's also yummy on little toasts or bagel chips. You can also use endive leaves, which are pretty.
5Also, make the "boats" out of cucumber, red/yellow/orange bell pepper, zucchini, red/white cabbage leaves, any lettuce leaves, small tomatoes cut in half and scooped, etc.
6Looks yummy!
7Mmmm, this looks tasty. I'll definitely try it!
8Hey the red and green pepper "boats" would be super festive! Great idea!
9ilanac13, I have the perfect blue cheese recipe for you! Actually a couple. Do you not eat meat?
10I've had something like this before and it was pretty good.
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