Chicken Salad with Canned Chicken
This chicken salad recipe with canned chicken transforms a humble pantry staple into a creamy, satisfying meal in just minutes. No cooking required, making it perfect for busy weekdays or last-minute lunches.
Equipment
- Can opener
- Fine-mesh strainer or colander - For draining and pressing chicken
- Medium mixing bowl
- Sharp knife
- Cutting board
- Fork or potato masher - For flaking chicken
- Measuring cups and spoons
- Rubber spatula or large spoon - For mixing
- Airtight container - For storage
Ingredients
- 2 cans canned chicken breast in water - 12.5 oz each, drained and flaked, about 3 cups or 700g total
- 1/2 cup mayonnaise - 120ml
- 2 stalks celery - about 1/2 cup or 60g, finely diced
- 1/4 cup red onion - 40g, finely diced
- 2 tablespoons lemon juice - 30ml
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt - or to taste
- 1/4 teaspoon black pepper - or to taste
- 1/4 teaspoon paprika - optional, for subtle warmth
For Serving (optional)
- sandwich bread - soft white, whole wheat, or croissants
- crackers - assorted varieties
- lettuce - butter lettuce or romaine for wraps
- mixed greens - for serving as a salad
- tomato - sliced for sandwiches
Instructions
- Open both cans of chicken and drain completely. Place in a strainer and press with a spoon to remove excess moisture, then rinse briefly under cold water and drain again. Transfer to a mixing bowl and flake with a fork.
- Rinse the celery and pat dry. Trim the ends, cut into thin strips lengthwise, then dice crosswise into 1/4-inch pieces. Peel the red onion, cut in half, and dice into pieces matching the celery size.
- In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika if using. Whisk until completely smooth and well blended.
- Add the chopped celery and red onion to the flaked chicken. Pour the dressing over and gently fold everything together with a rubber spatula until evenly combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving, adjust seasoning if needed, and enjoy chilled.
Notes
- Drain the chicken completely and press out excess moisture to prevent watery chicken salad that won't hold together on bread.
- Rinsing the canned chicken briefly under cold water removes the natural gelatin coating for a better texture.
- Dice vegetables uniformly so every bite has the same amount of crunch and flavor distribution.
- Let the chicken salad rest in the fridge for at least 30 minutes before serving so the flavors meld together.
- Start with less dressing and add more if needed since you can always add more but can't remove excess moisture.
- Store in an airtight container in the refrigerator for up to 4 days. This salad is not suitable for freezing.
- Make this healthier by replacing half or all of the mayonnaise with plain Greek yogurt.
- Customize with add-ins like dried cranberries, pecans, chopped apples, or curry powder for different flavor variations.
- For a lighter meal, serve over mixed greens or in lettuce wraps instead of on bread.
- This recipe is perfect for meal prep - pack individual portions with crackers or bread on the side to prevent sogginess.