Canned Chicken Salad

Name: Canned Chicken Salad
Prep time: 10 min
Ingredients: 2 (12.5 oz) cans of chicken, drained; 1/2 cup mayonnaise (or Greek yogurt for a lighter option); 1/4 cup sour cream (optional, for extra creaminess); 1/3 cup celery, finely chopped; 1/4 cup red onion, finely diced; 1 tbsp Dijon mustard; 1 tsp lemon juice; 1/4 tsp garlic powder; Salt and pepper to taste; 2 tbsp fresh parsley, chopped (optional)

When it comes to meals that are quick and versatile, there are few dishes more timeless or satisfying than canned chicken salad. It’s a real classic that fits right into busy American lifestyles, from packing lunches to prepping a picnic or wanting a light dinner. This recipe is the perfect mix of creamy, crunchy, and tangy, delivering big flavor with minimal effort. With canned chicken as the star, it’s ready in minutes and incredibly adaptable—serve it on sandwiches, wraps, or crackers, or enjoy it as a fresh salad topper. If you’re looking for a simple, delicious recipe to add to your rotation, this is it!

Why You’ll Love This Recipe ?

In need of something fast yet delicious to go with your lifestyle? Try this Canned Chicken Salad! Perfectly good to go in sandwiches, wraps, or on crackers, it is an easy fix of sautéed canned chicken, creaminess, tanginess, and crunch-the best textural and flavorful combination. Be it for preparing an easy lunch, light dinner, or picnic-friendly dishes, it does really well with flavors with less effort. Best of all, it’s versatile, customizable, and ready in minutes. Give this **Canned Chicken Salad** a try, and it might just become your favorite go-to meal solution!

Mys story with Canned Chicken Salad

This Canned Chicken Salad holds a special place in my heart because it reminds me of those busy but happy moments growing up. My mom would always keep a can of chicken somewhere in the refrigerator, waiting for days when life got really crazy and she whipped up the creamiest, crunchiest chicken salad in just minutes.It wasn’t fancy, but it just seemed like a little act of love, served on buttery crackers or between soft slices of bread. Now I prepare this for my family, and each bite brings that same comforting, joyful feeling. Just plain simple, nostalgic comfort that always hits the spot!

Recipe by recipestotest

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories per serving

200

kcal

Ingredients

2 (12.5 oz) cans of chicken, drained
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
1/4 cup sour cream (optional, for extra creaminess)
1/3 cup celery, finely chopped
1/4 cup red onion, finely diced
1 tbsp Dijon mustard
1 tsp lemon juice
1/4 tsp garlic powder
Salt and pepper to taste
2 tbsp fresh parsley, chopped (optional)

Directions

Drain and Prepare the Chicken
Open the can of chicken and drain all of the liquid. Put it into a large mixing bowl, and gently break up with a fork until all chicken pieces are in smaller, bite-sized pieces. This helps balance out the texture, while enabling other ingredients to mix through well within the salad.
Dice Vegetables
While chicken rests, finely chop celery and red onion. With these vegetables, small uniform pieces are good for every bite to give a fresh crunchy burst. If parsley is used, it has to be chopped fine enough in size for an herbaceous brightness through the salad.
Dressing
In a separate bowl, whisk together the mayonnaise, sour cream if using, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning to taste. The dressing should be creamy with just a little tang to cut the richness of the mayonnaise.
Combine the Ingredients
Add the chopped celery, red onion, and parsley to the chicken in the mixing bowl. Drizzle the prepared dressing over it and gently fold all with a spatula or large spoon. Be sure not to break up the chicken overly, but make sure chicken and vegetables are coated in dressing.
Chill for Best Flavor
Either cover the bowl with plastic wrap or take the chicken salad and place it in a sealed container. Place this in the refrigerator for at least 20 to 30 minutes to let all the flavors come together. This really brings out the flavor in the salad, and it's nice and cold when served.
Serve and Enjoy
When ready to serve, give it a quick stir to redistribute the dressing. Scoop onto sandwich bread, stuff into a tortilla for a wrap, or spoon over a bed of fresh greens for a low-carb option. You can also serve it with crackers or sliced cucumbers for an easy snack or appetizer.

Notes

Substitutions: Swap mayonnaise with Greek yogurt for a healthier twist or use rotisserie chicken if canned chicken isn’t available.
Serving Ideas: This salad pairs beautifully with croissants, wraps, or as a topping for cucumber slices for a low-carb option.
Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving again.

Can I use fresh chicken instead of canned chicken?

You absolutely can use fresh chicken for this recipe. You can use either cooked and shredded chicken breast or leftover rotisserie chicken if you want to go the homemade route. If you are using fresh chicken, lightly seasoning it before adding it into the salad will bring even more flavor out. While the canned chicken is so convenient, if you have more time, using fresh chicken adds a better texture and flavor.

How long will this chicken salad last in the fridge?

This chicken salad will keep in the fridge in an airtight container for 3 days. It sits really well, even getting better with flavors; hence, an amazing meal prep. Give a quick stir before serving to redistribute the dressing. Do not let it sit out at room temperature-too long-especially in warm weather-for freshness and food safety reasons.

How can I make this recipe healthier?

Absolutely, there are plenty of ways to lighten up this chicken salad without sacrificing flavor. Swap out the mayonnaise for plain Greek yogurt or use a combination of light mayonnaise and yogurt for a creamy but lower-calorie dressing. You can also skip the sour cream if you’re looking to cut back on dairy. For extra nutrition, consider adding diced apples, shredded carrots, or even chopped spinach for extra vitamins and fiber.

Is chicken salad gluten-free?

Well, yes, technically the chicken salad itself is naturally gluten-free, assuming you’re using gluten-free products like mayonnaise and mustard. Then just put it on gluten-free bread, crackers, or even just lettuce wraps to make an entire gluten-free dish out of it. Make sure any other seasonings and mix-ins you use also don’t contain gluten.

What other ingredients will give extra flavor to chicken salad?

The most adjustable recipe ever, now do as thou wilt! Throw some halved grapes in for sweetness, or diced apples in. If you love texture-throw some nuts: Chopped almonds, pecans, walnuts. Dice and add some pickles for an even salinier zing, or put some pickle juice in; more freshness with fresh herbs of dill or chives added to this.

Can I make this recipe ahead of time?

YES! As a matter of fact, this chicken salad gets even better after a few hours in the fridge. Preparing it ahead of time will give the flavors enough time to meld together and is great for meal prep, picnics, or when you are in a hurry. Just store it in an airtight container and stir before serving to make sure the dressing is well distributed.

Can I serve this in different ways?

Yes, this chicken salad is quite versatile. Serve it on a sandwich, wrap it in a tortilla, serve over a bed of greens, or scoop it up with crackers or cucumber slices. Also great as a dip for sturdy veggie sticks, like carrots or celery. Options are endless!