If you’re craving a delicious lunch you can whip up in under 15 minutes, this Canned Chicken Salad is about to become your new best friend. Creamy, tangy, and loaded with crisp veggies, it’s one of those magical dishes where simple pantry staples deliver big on flavor and comfort. Whether you pile it between slices of soft bread, spoon it onto crackers, or scoop it into lettuce wraps, this classic salad is endlessly versatile and always a crowd-pleaser.
Ingredients You’ll Need
The beauty of this recipe lies in its wonderful mix of easy-to-find ingredients. Each component adds its own special kick, bringing depth, texture, and brightness to the final dish. Here’s what you’ll gather:
- Canned Chicken: The ultimate shortcut for tender, ready-to-use protein that ensures this salad comes together in a snap.
- Mayonnaise: The luscious, creamy backbone that binds the salad and gives it that irresistible richness.
- Dijon Mustard: Adds a subtle tang and a little zip, making the flavors really pop.
- Celery: Offers the perfect crunchy contrast and fresh flavor in every bite.
- Red Onion: Brings a dash of lively color and just enough bite without overpowering the other flavors.
- Sweet Relish: That tiny bit of sweetness makes the whole salad sing and balances out the savory notes.
- Lemon Juice: A splash brightens everything, adding a fresh and zesty finish.
- Salt and Black Pepper: Season to taste, boosting all the other flavors.
- Fresh Parsley (optional): Sprinkle on top for a dash of color and herbal freshness.
How to Make Canned Chicken Salad
Step 1: Combine the Base Ingredients
Start by grabbing a medium bowl and adding your drained canned chicken. Use a fork to shred and separate the chicken pieces for the best texture. Add the mayonnaise and Dijon mustard next, then gently stir until the chicken is nicely coated and creamy.
Step 2: Fold in the Crunchy Add-Ins
Toss in your finely chopped celery, red onion, and sweet relish. Stir everything together so that those crisp, colorful bits are evenly distributed throughout the salad, giving every bite a combo of softness and satisfying crunch.
Step 3: Add Brightness
Pour in the lemon juice and give it another gentle mix. The citrusy zing not only lifts the flavors but also helps the salad stay vibrant and fresh, even after chilling.
Step 4: Season and Chill
Season your canned chicken salad generously with salt and black pepper. Taste and adjust as needed, then pop the bowl in the refrigerator for at least 15 minutes. This short chill lets all those flavors meld beautifully and gives the salad its signature cool, refreshing vibe.
Step 5: Garnish and Serve
Once chilled, give the salad a little stir and sprinkle over some chopped fresh parsley if you have it. The final pops of green make the dish look as vibrant as it tastes!
How to Serve Canned Chicken Salad
Garnishes
A handful of chopped fresh parsley adds brightness, but you can also get creative with sliced green onions, a dusting of smoked paprika, or even a few thinly sliced radishes for extra color and crunch. A squeeze of extra lemon right before serving takes the flavor up one more notch.
Side Dishes
Pair your canned chicken salad with crisp kettle chips, slices of juicy summer tomatoes, or a chilled cucumber salad for a refreshing, well-rounded meal. It’s also fantastic alongside a simple fruit salad or a cup of soup in colder months for that comforting café-style lunch experience.
Creative Ways to Present
Spoon the salad onto croissants or toasted buns for an elevated sandwich, or pack it into avocado halves for a light yet satisfying twist. It also makes a fabulous dip for veggies or crackers at casual gatherings. Try tucking scoops of the salad into butter-lettuce leaves for a gluten-free, party-ready bite.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover canned chicken salad into an airtight container and store it in the fridge. It will keep beautifully for up to three days, making lunchtime a total breeze later in the week.
Freezing
While you technically can freeze chicken salad, the creamy dressing tends to separate and the veggies lose their crunch, so it’s not ideal. For best quality and taste, enjoy this salad freshly made or stored in the refrigerator.
Reheating
Canned chicken salad is meant to be enjoyed cold, straight from the fridge, so there’s no need to reheat. Just give it a quick stir before serving and enjoy its cool, creamy goodness.
FAQs
Can I substitute something else for mayonnaise?
Absolutely! Greek yogurt is a fantastic lighter swap that still gives the salad creaminess, or you can use half yogurt and half mayo for balance. Avocado works in a pinch for a dairy-free option with a buttery flavor.
What else can I add to my canned chicken salad?
Feel free to toss in diced apples, halved grapes, chopped pecans, or even a handful of dried cranberries for sweet-tart crunch. Hard-boiled eggs, shredded carrots, or a pinch of curry powder are also delicious add-ins.
How can I make this recipe gluten-free?
The salad itself is gluten-free as written. Simply serve it with gluten-free bread, crackers, or lettuce cups, and double-check that your condiments are labeled gluten-free.
Do I need to rinse the canned chicken before using?
It’s not necessary, but you can give the chicken a quick rinse and drain if you prefer to cut the sodium slightly or remove some of the packing liquid flavor.
Can I use leftover cooked chicken instead of canned?
Absolutely! Shredded rotisserie or poached chicken works just as well. You may want to adjust seasoning slightly to taste, but the method stays exactly the same.
Final Thoughts
This easy, flavor-packed canned chicken salad is proof that simple ingredients can create something truly crave-worthy. Whether it’s a quick weekday lunch or a make-ahead picnic superstar, I hope you’ll have as much fun making and enjoying this as I do. Don’t wait—grab those cans and give this classic a try!
Print
Canned Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
A quick and delicious canned chicken salad recipe that is perfect for a light lunch or as a party snack. Made with canned chicken, mayonnaise, and a few simple ingredients, this salad is easy to prepare and full of flavor.
Ingredients
Canned Chicken Salad Ingredients:
- 2 (12.5 oz) cans of cooked chicken breast, drained and shredded
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely diced
- 1 tablespoon sweet relish
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Combine Ingredients: In a medium bowl, mix canned chicken, mayonnaise, and Dijon mustard.
- Add Vegetables: Stir in celery, red onion, and sweet relish.
- Season: Add lemon juice, salt, and pepper; mix well.
- Chill: Refrigerate for at least 15 minutes.
- Garnish and Serve: Garnish with parsley and serve on bread, crackers, or lettuce.
Notes
- For a healthier option, use Greek yogurt instead of mayonnaise.
- Add chopped apples or grapes for extra sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 65mg
