Canned Chicken Salad
Looking for a quick and delicious meal? This canned chicken salad recipe is your answer! It’s easy to prepare and incredibly flavorful, making it perfect for lunch, a light dinner, or a snack.
Equipment
- Medium Bowl
- Fork
- Strainer
Ingredients
Main Ingredients
- 2 cans canned chicken (12.5 ounces each), drained
- 1/2 cup mayonnaise High-quality mayonnaise recommended
- 1/4 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- to taste salt
Optional Additions
- To Taste Chopped grapes
- To Taste Toasted almonds
- To Taste Curry powder
- To Taste Dried cranberries
- To Taste Chopped hard-boiled eggs
Instructions
- Drain the canned chicken thoroughly. Use a strainer to remove all the liquid. Gently press the chicken to remove any remaining moisture.
- In a medium bowl, flake the chicken with a fork to break it up into smaller pieces.
- Add the mayonnaise, celery, red onion, sweet pickle relish, and Dijon mustard to the bowl.
- Mix all ingredients until well combined. Be gentle but thorough; you want to combine everything without overmixing. Overmixing can result in a mushy texture.
- Season with black pepper and salt to taste. You may want to add other spices to enhance the flavor, for example, a pinch of paprika or garlic powder.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Chilling the salad enhances the taste.
Notes
Serving suggestions: On bread or toast as a sandwich, In lettuce wraps for a light and healthy option, With crackers as a snack, On top of a green salad, Stuffed in a tomato or avocado. Don’t overmix the salad to maintain a good texture. Use high-quality mayonnaise for the best flavor. Add a squeeze of lemon juice for extra brightness.