If you’re looking for a quick, protein-packed meal that’s bursting with flavor, this canned chicken salad recipe is your new go-to! Using pantry staples and minimal prep, this classic dish comes together in under 15 minutes. It’s perfect for busy weekdays, meal prep, or a last-minute lunch idea. Whether served on toast, in lettuce wraps, or with crackers, this creamy chicken salad is satisfying and delicious every time.
Ingredients
Here’s what you’ll need to make this simple canned chicken salad recipe:
- 2 cans (12.5 oz each) cooked chicken breast, drained
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional add-ins: chopped pickles, grapes, apples, or nuts
Step-by-Step Instructions
- Drain the Chicken:
Open and drain your canned chicken thoroughly to remove excess liquid. Place the chicken in a mixing bowl and shred it with a fork. - Mix the Base:
Add mayonnaise and Dijon mustard to the bowl. Stir until the chicken is well coated and creamy. - Add the Crunch:
Mix in chopped celery, diced red onion, and lemon juice. These ingredients add flavor and texture. - Season to Taste:
Sprinkle in garlic powder, salt, and pepper. Adjust to your preference. - Customize (Optional):
Add extras like chopped apples for sweetness, grapes for freshness, or sliced almonds for crunch. - Chill and Serve:
Cover and refrigerate for at least 20 minutes to let the flavors meld. Serve cold and enjoy!
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 4 g |
| Fat | 24 g |
| Fiber | 1 g |
Based on a serving size of 1 cup.
Tips & Variations
- Healthier Option: Swap mayonnaise for Greek yogurt or mashed avocado.
- Add a Sweet Touch: Mix in diced apples or halved red grapes.
- Boost the Protein: Add chopped hard-boiled eggs or chickpeas.
- Zesty Twist: Stir in a teaspoon of hot sauce, relish, or dill for extra punch.
- Keto-Friendly Version: Serve on lettuce wraps or cucumber slices instead of bread.
Serving Suggestions
- Classic Sandwich: Serve your chicken salad between slices of whole-grain or sourdough bread.
- Low-Carb Wraps: Spoon it into crisp romaine lettuce leaves or low-carb tortillas.
- On Crackers: Enjoy it as a quick snack or appetizer on whole-grain crackers.
- With Greens: Top a bed of mixed greens for a light, protein-rich salad.
- Meal Prep Bowls: Store in airtight containers for up to 4 days for easy grab-and-go lunches.
FAQs
1. Can I use leftover cooked chicken instead of canned?
Absolutely! Substitute about 2½ cups of shredded cooked chicken for canned chicken.
2. How long does canned chicken salad last in the fridge?
It stays fresh for up to 3–4 days when stored in an airtight container in the refrigerator.
3. Can I freeze chicken salad?
Freezing is not recommended because mayonnaise tends to separate and change texture after thawing.
4. What’s the best way to make it more flavorful?
Add fresh herbs like dill, parsley, or chives, and a splash of lemon juice for brightness.
Conclusion
This canned chicken salad recipe proves that simple ingredients can create a delicious, satisfying meal in minutes. With endless customization options and a perfect balance of creaminess and crunch, it’s an easy staple for quick lunches or meal prep. Make it once, and it’ll become a household favorite!
