Canned Chicken Salad Recipe is the ultimate quick and creamy meal that brings comfort and convenience together in one bowl. Whether you’re craving a classic chicken salad sandwich, a light make-ahead lunch, or a protein-packed dinner, this dish delivers fresh flavor in minutes. With tender shredded chicken, crunchy celery, tangy Dijon mustard, and creamy mayo, this easy canned chicken salad transforms simple pantry staples into a satisfying homemade favorite.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Recipe
Ready in minutes – Perfect for busy days or spontaneous cravings.
Flavor-packed and creamy – The combo of Dijon mustard, lemon juice, and mayo adds balanced richness.
Budget-friendly – Uses affordable canned chicken and everyday ingredients.
Protein-rich and filling – A healthy choice for lunch, wraps, or salad bowls.
Family-approved – Mild, customizable, and great for all ages.
Versatile meal option – Serve in sandwiches, lettuce wraps, or with crackers.
Make-ahead friendly – Stays fresh for days when stored properly.
Ingredients
Chicken Mixture
2 cans (12.5 oz each) canned chicken, drained and shredded – the heart of your Canned Chicken Salad Recipe; opt for solid white meat for best texture.
½ cup mayonnaise – adds creamy richness and holds the salad together.
2 tablespoons Dijon mustard – provides a tangy kick and depth of flavor.
1 tablespoon lemon juice – brightens and balances the creamy dressing.
½ cup celery, finely chopped – gives a satisfying crunch.
¼ cup red onion, finely chopped – adds mild sharpness and color.
¼ cup dill pickle, finely chopped – for a savory, zesty bite.
1 teaspoon garlic powder – enhances flavor subtly without overpowering.
Salt and pepper to taste – adjust based on your preference.
Ingredient Tips & Substitutions
Mayo alternative: Greek yogurt for a lighter, healthy canned chicken salad.
Add-ins: Chopped grapes, apple cubes, or sliced almonds for extra texture.
Pickle swap: Use relish or capers for a different flavor note.
Seasoning twist: Try smoked paprika or dill for a creamy canned chicken salad with flair.
How to Make Canned Chicken Salad
1. Combine Ingredients
In a large mixing bowl, add the drained and shredded canned chicken, mayonnaise, Dijon mustard, lemon juice, chopped celery, onion, dill pickle, and garlic powder.
2. Mix Thoroughly
Stir gently until everything is evenly coated in the creamy dressing. The texture should be smooth yet chunky — that’s what makes a classic canned chicken salad satisfying.
3. Season to Taste
Add salt and pepper, mix again, and adjust flavor. If you prefer more tang, add extra lemon juice or mustard.
4. Chill (Optional)
Refrigerate for at least 30 minutes to let the flavors meld beautifully. This step makes your homemade canned chicken salad extra refreshing and flavorful.
5. Serve & Enjoy
Enjoy your Canned Chicken Salad Recipe on toasted bread, in wraps, with crackers, or over a bed of crisp greens.
🥪 Pro Tip: Lightly butter and toast your sandwich bread for extra crunch and flavor.
Pro Tips & Common Questions
How do you make canned chicken taste fresh?
Rinse the canned chicken under cold water before using, then season generously — this reduces the “canned” flavor and enhances texture.
Can I make this chicken salad ahead of time?
Yes! It keeps well for up to 3 days in the refrigerator. In fact, letting it chill overnight deepens the flavor.
Can I freeze canned chicken salad?
Freezing isn’t recommended — mayo-based salads separate once thawed. Instead, freeze just the shredded chicken and mix fresh dressing later.
What can I serve chicken salad with besides bread?
Try it with lettuce wraps, on cucumber slices, stuffed in avocados, or scooped onto crackers for a low-carb canned chicken salad bowl.
Best Ways to Serve
Classic Sandwich – Between two slices of fresh bread.
Lettuce Wraps – For a low-carb lunch option.
Stuffed Avocados or Tomatoes – Elegant and healthy.
With Crackers or Pita Chips – For a party-ready appetizer.
Over Mixed Greens – A quick and balanced meal.
Nutrition Breakdown (Per Serving)
(Based on 6 servings)
Calories: 245
Protein: 22g
Fat: 17g
Carbohydrates: 3g
Fiber: 0.5g
Sugar: 1g
Sodium: 520mg
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 3–4 days.
Do not freeze: Mayo separates after thawing.
Refresh tip: Before serving leftovers, stir in a spoonful of mayo or lemon juice to restore creaminess.
Pack-to-go idea: Perfect for meal prep or picnics — just keep chilled until serving time.
FAQs
How long does canned chicken salad last?
It stays fresh for up to 4 days in the fridge, stored in a sealed container.
Is canned chicken already cooked?
Yes! It’s fully cooked and safe to eat right from the can — just drain before using.
Can I use leftover rotisserie chicken instead?
Absolutely. It’s a great substitution for a homemade chicken salad with more texture and flavor.
What makes the best creamy chicken salad dressing?
A mix of mayo, Dijon mustard, and a splash of lemon juice gives a balanced creamy canned chicken salad that’s never too heavy.
Variations
Healthy Version: Use Greek yogurt and add diced apples or cranberries.
Spicy Kick: Mix in a dash of hot sauce or sriracha.
Keto-Friendly: Skip the pickles and serve in lettuce cups.
Mediterranean Twist: Add olives, feta, and a drizzle of olive oil.
Southern Style: Mix in relish and hard-boiled eggs for richness.
Conclusion
This Canned Chicken Salad Recipe proves that pantry staples can be transformed into something extraordinary — quick, creamy, and full of flavor. With simple ingredients and endless variations, it’s the perfect solution for busy lunches or spontaneous dinners.