Looking for a fast, flavorful, and filling meal? This Canned Chicken Salad is a simple yet satisfying option that’s perfect for busy weekdays or a quick light dinner. Made with pantry staples and a few fresh ingredients, this creamy salad comes together in minutes and can be served in a variety of delicious ways—from sandwiches and wraps to crackers or leafy greens.

Why You’ll Love This Recipe

This chicken salad is incredibly easy to make and packed with flavor. Using canned chicken makes it ultra convenient, while fresh ingredients like celery, red onion, and dill pickle add crunch and tang. The creamy dressing of mayo, Dijon mustard, and lemon juice ties it all together. It’s ideal for meal prep, quick lunches, or light dinners, and it’s endlessly customizable to suit your taste.

Ingredients

2 cans (12.5 oz each) canned chicken, drained and shredded
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup dill pickle, finely chopped
1 teaspoon garlic powder
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the canned chicken, mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill pickle, and garlic powder.
Stir until everything is well mixed and evenly coated.
Season with salt and pepper to taste.
Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld.
Enjoy the chicken salad on bread, crackers, in wraps, or over a bed of greens.

Servings and Timing

Servings: 4 servings
Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes

Variations

Greek Yogurt Twist: Swap some or all of the mayonnaise for Greek yogurt for a tangier and lighter version.
Add Fruit: Stir in halved grapes or diced apples for a sweet contrast to the savory flavors.
Spicy Kick: Add a dash of hot sauce or some diced jalapeños for a bit of heat.
Herb Boost: Mix in fresh herbs like dill, parsley, or chives for added freshness.

Storage/Reheating

Storage: Store the chicken salad in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is best served chilled or at room temperature and does not need reheating.

FAQs

1. Can I use fresh or rotisserie chicken instead of canned?

Yes! Freshly cooked or rotisserie chicken works great—just shred it and use the same amount as canned.

2. Is canned chicken healthy?

Canned chicken is a great source of protein and is convenient for quick meals. Choose a low-sodium variety if you’re watching your salt intake.

3. Can I make this ahead of time?

Absolutely! This salad actually tastes better after a few hours in the fridge as the flavors develop.

4. Can I freeze this chicken salad?

It’s not recommended to freeze chicken salad with mayonnaise, as the texture can change once thawed.

5. What can I serve this chicken salad with?

Serve it on sandwiches, in wraps, with crackers, or over lettuce, spinach, or arugula for a healthy, filling meal.

6. Can I make this dairy-free?

Yes, just ensure your mayonnaise is dairy-free (most are), and avoid any dairy-based additions.

7. Can I use a different type of mustard?

Yes! Yellow mustard or spicy brown mustard can be used in place of Dijon for a different flavor.

8. How can I make it lower in fat?

Use a light or low-fat mayonnaise or substitute part of the mayo with non-fat Greek yogurt.

9. Can I add cheese?

Definitely! Shredded cheddar, crumbled feta, or cubes of Swiss cheese are great additions for extra richness.

10. How do I prevent the salad from getting watery?

Drain the canned chicken thoroughly and pat the veggies dry before mixing to keep the salad creamy and fresh.

Conclusion

This Canned Chicken Salad is a quick, easy, and delicious solution for lunch or a light dinner. With its creamy texture, crunchy veggies, and tangy flavor, it’s a meal you’ll come back to again and again. Plus, it’s highly customizable, making it perfect for using what you already have on hand. Whether you serve it in a sandwich, wrap, or salad, this chicken salad is a surefire way to satisfy your cravings fast.

Canned Chicken Salad

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Print Recipe

This Canned Chicken Salad is a quick, easy, and flavorful meal made with pantry staples. Creamy, tangy, and packed with crunchy veggies like celery, red onion, and dill pickle, it’s a versatile dish that can be enjoyed on bread, crackers, or over leafy greens. With minimal prep time, this recipe is perfect for busy weekdays, meal prep, or a light dinner!

Total Time: 5 minutes
Yield: 4 servings

Instructions

In a large bowl, combine canned chicken, mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill pickle, and garlic powder.
Stir until the mixture is well mixed and evenly coated.
Season with salt and pepper to taste.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Enjoy on bread, crackers, in wraps, or over a bed of greens.

Notes

Greek Yogurt Twist: Swap some or all of the mayonnaise for Greek yogurt for a lighter, tangier version.
Add Fruit: Stir in halved grapes or diced apples for a sweet contrast.
Spicy Kick: Add hot sauce or diced jalapeños for extra heat.
Herb Boost: Fresh dill, parsley, or chives can enhance the flavor.
Storage: Store in an airtight container in the fridge for up to 3 days.

Author: Sophia
Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Lunch, Snack
Method: No-Cook
Cuisine: American
Diet: Gluten Free