Description
This quick and easy Canned Chicken Salad recipe combines tender canned chicken with crisp veggies and a tangy, creamy dressing. Perfect for a light lunch or snack, it requires minimal prep and no cooking, delivering a flavorful and satisfying dish ready in just 10 minutes.
Ingredients
Scale
Canned Chicken Salad Ingredients
- 3 cups canned chicken (drained and dried – use white meat for best texture)
- 1 cup dill pickles (chopped – adds tang and crunch)
- ½ cup red onion (finely chopped – for a sharp, mild bite)
- ½ cup celery (finely chopped – fresh and crisp)
- 1 cup mayonnaise (full-fat or light – for creaminess)
- 6 tablespoons Dijon mustard (brings a zesty punch)
- 2 tablespoons apple cider vinegar (balances the mayo with acidity)
- 2 tablespoons fresh dill (chopped – optional, adds herbal depth)
- ½ teaspoon kosher salt (optional – adjust based on how salty your pickles are)
Instructions
- Drain and Dry Chicken: Thoroughly drain and dry the canned chicken using paper towels or a fine strainer to remove all moisture, ensuring the best texture for the salad.
- Prepare Vegetables and Herbs: Finely chop the dill pickles, red onion, celery, and fresh dill to bring freshness and crunch to the salad.
- Combine Ingredients: In a large bowl, mix the dried chicken, chopped pickles, onion, celery, mayonnaise, Dijon mustard, apple cider vinegar, and dill. Add kosher salt if desired for seasoning.
- Mix Gently: Stir all ingredients gently to combine evenly until the salad is creamy and well mixed.
- Chill to Meld Flavors: Refrigerate the salad for at least 30 minutes before serving to let the flavors develop and blend harmoniously.
- Serve: Enjoy chilled in lettuce wraps, sandwiches, on crackers, or as a topping for baked potatoes for a versatile and tasty meal or snack.
Notes
- Use white meat canned chicken for a better texture and flavor.
- Dry the canned chicken thoroughly to avoid a soggy salad.
- Adjust the amount of Dijon mustard and vinegar based on your preferred tanginess level.
- Fresh dill is optional but adds a nice herbal note.
- Refrigerate the salad to allow flavors to meld for best taste.
- This salad can be stored in the refrigerator for up to 3 days.
