Description
This quick and easy canned chicken salad recipe combines shredded canned chicken with mayonnaise, Dijon mustard, lemon juice, and a medley of fresh vegetables for a flavorful and versatile dish. Perfect for sandwiches, wraps, crackers, or served over greens, it delivers a satisfying meal in just minutes without cooking.
Ingredients
Scale
Chicken Salad Ingredients
- 2 cans (12.5 oz each) canned chicken, drained and shredded
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickle, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, combine the drained and shredded canned chicken, mayonnaise, Dijon mustard, lemon juice, finely chopped celery, red onion, dill pickle, and garlic powder.
- Mix Thoroughly: Stir the mixture well until all ingredients are evenly coated and fully integrated to ensure a balanced flavor throughout.
- Season to Taste: Add salt and pepper according to your preference and mix gently to distribute the seasoning evenly.
- Chill (Optional): Serve the salad immediately or refrigerate it for at least 30 minutes to allow the flavors to meld and enhance the taste.
- Serve: Enjoy the chicken salad on bread, crackers, in wraps, or over a bed of greens for a delicious and convenient meal.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
- This salad keeps well covered in the fridge for up to 3 days.
- Feel free to add nuts like chopped walnuts or grapes for extra texture and taste.
- Use low-fat mayonnaise to reduce calories if desired.
- Great as a protein-packed lunch or a quick snack option.
