Description
This quick and easy Canned Chicken Salad combines shredded canned chicken with a creamy mixture of mayonnaise, Dijon mustard, and fresh lemon juice, complemented by crunchy celery, red onion, dill pickle, and a touch of garlic powder. Perfect for a light lunch or snack, it can be served on bread, crackers, in wraps, or over a bed of greens for a refreshing meal.
Ingredients
Scale
Chicken Mixture
- 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, add the drained and shredded canned chicken along with mayonnaise, Dijon mustard, lemon juice, finely chopped celery, red onion, dill pickle, and garlic powder.
- Mix Thoroughly: Stir the mixture until all ingredients are well combined and the chicken is evenly coated with the creamy dressing.
- Season to Taste: Add salt and pepper according to your preference, mixing again to distribute the seasoning evenly.
- Chill (Optional): Serve the salad immediately or refrigerate it for at least 30 minutes to let the flavors meld together for a more enhanced taste.
- Serve: Enjoy the chicken salad served on bread, with crackers, wrapped in a tortilla, or over a fresh bed of greens for a versatile meal option.
Notes
- For added texture and flavor, consider mixing in chopped fresh herbs like parsley or dill.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adjust the amount of Dijon mustard based on your taste preferences.
- If canned chicken is unavailable, shredded cooked chicken breast can be used as an alternative.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
