Canned Chicken Salad Recipe
This Canned Chicken Salad Recipe is about to become your new go-to for speedy lunches and satisfying snacks. Brimming with tender chicken, zippy pickles, crisp veggies, and a creamy, tangy dressing, it’s the kind of classic, crave-able salad that comes together in minutes with zero fuss. Whether you’re spooning it onto lettuce wraps, piling it onto toasted bread, or sneakily eating forkfuls straight from the fridge, you’ll love the balance of flavors and the convenience of a pantry staple turned crowd-pleaser.
Ingredients You’ll Need
One of the best things about this Canned Chicken Salad Recipe is its simplicity. Each ingredient has a special job, bringing its own flavor punch, crunch, or richness to the bowl. Here’s what you’ll need and why it matters:
- Canned Chicken: The star of the show! Make sure it’s fully drained and dry for the best texture.
- Dill Pickles: Adds irresistible tang and a satisfying crunch to every bite.
- Red Onion: Brings sweetness, color, and a gentle sharpness.
- Celery: Offers cool, crisp texture for that classic deli-style bite.
- Mayonnaise: Creamy and rich, it binds the salad together.
- Dijon Mustard: Delivers a subtle bite that wakes up all the other flavors.
- Apple Cider Vinegar: A splash of brightness to balance the creamy mayo.
- Dill: Fresh and herby, this ties the whole salad together in a fragrant bow.
- Kosher Salt: Optional, but perfect for adjusting seasoning, especially if your pickles aren’t super salty.
How to Make Canned Chicken Salad Recipe
Step 1: Prep the Chicken
Start by draining your canned chicken thoroughly. Scoop it into a colander, press gently to get out all that extra liquid, and let it dry for a few minutes. The dryer the chicken, the better the salad texture — trust me, nobody wants a soggy sandwich!
Step 2: Chop and Measure Everything
Dice up your dill pickles, red onion, and celery into small, even pieces. Chopping everything finely means every forkful is packed with flavor and crunch. Measure out the rest of your ingredients so they’re ready to toss in.
Step 3: Mix It All Together
In a large bowl, add the canned chicken, chopped veggies, pickles, mayonnaise, Dijon mustard, apple cider vinegar, dill, and salt if using. Stir everything together until well combined. Give it a taste—this is the time to adjust the seasoning to suit your palate.
Step 4: Chill and Serve
Scoop the salad into an airtight container and slide it into the fridge. Even just 30 minutes allows those flavors to meld beautifully. When you’re ready, serve your Canned Chicken Salad Recipe however you love best—more on that below!
How to Serve Canned Chicken Salad Recipe
Garnishes
A little garnish goes a long way! Sprinkle extra fresh dill, cracked black pepper, or a few pickle slices on top for an eye-catching presentation. If you’re feeling extra, a dusting of smoked paprika can add a lovely finishing touch.
Side Dishes
This salad shines alongside a fresh green salad, a handful of kettle chips, or even a cup of homemade tomato soup. The creamy, tangy flavors make it a natural match for lightly roasted veggies or a fluffy baked potato.
Creative Ways to Present
Don’t stop at traditional sandwiches! Spoon your Canned Chicken Salad Recipe into butter lettuce cups for a lighter take, stuff it inside halved avocados, or roll it in a wrap with thin-sliced veggies. It’s also fantastic as a filling for mini croissants at brunch or piled high on crackers for easy entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover salad holds up beautifully in the fridge for up to 3 days. Store it in a sealed container, and give it a quick stir before serving—sometimes the dressing separates a little, but a gentle mix brings it right back together.
Freezing
While it’s possible to freeze this Canned Chicken Salad Recipe, mayonnaise-based salads can sometimes change texture after thawing. If you do freeze it, use a freezer-safe container and plan on mixing in a little extra mayo or fresh veggies after defrosting to refresh the salad.
Reheating
There’s no need to reheat—this salad is meant to be enjoyed cold or at cool room temperature. If you find it a bit firm from the fridge, let it sit out for 10 minutes before eating so the dressing softens up nicely.
FAQs
Can I substitute fresh chicken for canned chicken?
Absolutely! Either rotisserie chicken or any leftover cooked, shredded chicken works beautifully in this Canned Chicken Salad Recipe. Just be sure it’s well-chilled and shredded for the best mix-in texture.
How can I make this recipe lighter?
Swap in Greek yogurt or use half yogurt and half mayo for a lighter version. You’ll still get that creamy vibe with a nice protein boost and a bit less richness.
Are there any extras I can mix in?
For sure! Try tossing in halved grapes, chopped apples, toasted pecans, or even a handful of dried cranberries. Your Canned Chicken Salad Recipe can be totally personalized depending on what you love or what’s in your fridge.
What kind of pickles work best?
Dill pickles are traditional, but you can get creative with bread-and-butter pickles for extra sweetness or even spicy pickled jalapeños if you like heat.
Is this recipe gluten-free?
The salad itself is fully gluten-free, making it perfect for lettuce wraps or as a dip with gluten-free crackers. Just be sure to check your Dijon mustard and pickles if you have dietary sensitivity to gluten.
Final Thoughts
If you’re searching for something quick, reliable, and full of flavor, give this Canned Chicken Salad Recipe a try. It’s endlessly customizable, always hits the spot, and is guaranteed to become one of your fridge’s best friends. Enjoy every creamy, crunchy bite!
Print
Canned Chicken Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Canned Chicken Salad Recipe is a quick and easy dish perfect for a delicious lunch or light dinner. Made with simple ingredients, this salad is packed with flavor and can be enjoyed on its own or as a sandwich filling.
Ingredients
Canned Chicken Salad:
- 3 Cups Canned Chicken (drained and dry, can substitute for cooked, shredded chicken)
- 1 Cup Dill Pickles (chopped)
- 1/2 Cup Red Onion (finely chopped)
- 1/2 Cup Celery (finely chopped)
- 1 Cup Mayonnaise
- 6 Tablespoons Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dill (chopped)
- 1/2 Teaspoon Kosher Salt (optional, depending on how salty your pickles are)
Instructions
- Prepare Canned Chicken: Make sure your canned chicken (3 cups) is drained and completely dry.
- Mix Ingredients: Add all ingredients to a bowl and stir to combine.
- Chill and Serve: Store in the fridge, and serve with butter lettuce, or on sandwiches.
Notes
- You can customize this salad by adding ingredients like nuts, grapes, or even a dash of hot sauce for extra flavor.
- Adjust the seasonings to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Canned Chicken Salad, Chicken Salad Recipe, Easy Chicken Salad
