Canned Chicken Salad is a quick, no-cook chicken salad made with canned chicken, mayonnaise, celery, red onion, dill pickles, fresh dill, salt, and black pepper. It’s quick and no-bake and works well for an easy high-protein lunch. Pile it into sandwiches and wraps, or serve it over greens for a low-carb meal. Unlike classic chicken salad recipes that start with cooking and shredding chicken, this version uses pantry-friendly canned chicken so you can mix it up in about 10 minutes, with pickles + fresh dill for extra bright, crunchy flavor.
Why You’ll Love This Fast And Easy Meal
- Quick . Ready in just 10 minutes from start to finish.
- Effortless . Minimal preparation for a no-fuss cooking experience.
- Incredibly Tasty . The creamy dressing combined with tender chicken and crunchy veggies is a match made in heaven.
This canned chicken salad offers a convenient and delicious way to enjoy a nutritious meal without spending hours in the kitchen.
Is Canned Chicken Healthy?
Canned chicken can be a healthy and convenient option when chosen carefully and consumed as part of a balanced diet. By selecting low-sodium varieties and pairing it with nutrient-dense foods, you can enjoy the benefits of canned chicken while minimizing any potential drawbacks.
How Can I Make Canned Chicken Taste Good?
Canned chicken is a convenient pantry staple, but it can sometimes lack flavor and texture. Here are some tips and recipes to enhance the taste and make your canned chicken delicious:
- Spices and Herbs - Add a variety of spices and fresh or dried herbs to give your canned chicken a burst of flavor. Good options include garlic powder, onion powder, paprika, cumin, parsley, thyme, and rosemary.
- Fresh Vegetables - Mix in finely chopped fresh vegetables like onions, bell peppers, celery, and carrots for added crunch and flavor.
- Yogurt or Sour Cream - Combine with Greek yogurt or sour cream for a creamy texture and tangy flavor.
Ingredients You’ll Need
- 24 ounces canned chicken - The protein base of the salad. Canned chicken is convenient, tender, and flavorful, making it the perfect starting point for a quick and satisfying meal. It provides a hearty texture that blends well with the creamy dressing and crunchy vegetables.
- 1/2 cup mayonnaise - Acts as the binder that holds all the ingredients together. It adds creaminess, moisture, and a rich, tangy flavor that defines classic chicken salad.
- 2 stalks celery - Adds a refreshing crunch and a mild, slightly peppery flavor that balances the richness of the mayonnaise and chicken. Celery provides texture and lightens up the overall bite.
- 1/4 cup red onion - Contributes sharpness and a bit of sweetness, enhancing the flavor depth. The red onion also adds color and a mild bite without overpowering the other ingredients.
- 1/4 cup dill pickles - Brings a tangy, briny element that cuts through the creaminess of the dressing. Pickles add zest and a little crunch for contrast.
- 2 tablespoons fresh dill - Infuses the salad with a bright, herbal note that elevates the flavor. Dill pairs beautifully with chicken and pickles, giving the dish a fresh, slightly citrusy aroma.
- 1/2 teaspoon salt - Enhances and balances all the flavors in the salad. Since canned chicken and pickles can already contain sodium, salt is added moderately to avoid oversalting.
- 1/4 teaspoon ground black pepper - Adds a gentle warmth and subtle spice that complements the creamy texture and bright herbs, rounding out the flavor profile.
How To Make Canned Chicken Salad
- Prepare the Ingredients. Drain the canned chicken and flake it with a fork. Finely chop the celery, red onion, dill pickles, and fresh dill.
- Mix the Dressing. In a large bowl, combine the mayonnaise, salt, and pepper. Mix until smooth and well combined.
- Combine and Toss. Add the flaked chicken, celery, red onion, dill pickles, and fresh dill to the bowl. Toss everything together until evenly coated with the dressing.
- Serve. Serve the chicken salad on lettuce leaves, in a sandwich, or with crackers.
Tips And Tricks
Making a delicious canned chicken salad involves more than just the right ingredients; it’s about technique and a few kitchen tricks to ensure it turns out flavorful and satisfying. Here’s a comprehensive guide to perfecting it:
- Drain Well . Make sure to drain the canned chicken thoroughly to avoid excess moisture in your salad.
- Chill Before Serving . Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
- Customize . Adjust the ingredients to your taste. Add more pickles for extra tang or more mayonnaise for a creamier texture.
Variations
Canned chicken salad is a versatile dish that can be adapted to suit a variety of tastes and dietary needs. Here are some creative variations on the classic:
- Greek Yogurt - Substitute mayonnaise with Greek yogurt for a lighter, tangier version.
- Avocado - Mash an avocado and mix it in for a creamy, nutritious twist.
- Spicy - Add a dash of hot sauce or chopped jalapeños for a spicy kick.
What To Eat With Canned Chicken Salad
Canned chicken salad pairs wonderfully with various sides and accompaniments. Here are some great options:
- Lettuce Wraps - For a light and refreshing meal.
- Sandwiches - Use your favorite bread for a classic chicken salad sandwich.
- Crackers - Serve with crackers for a quick and easy snack or appetizer.
- Pita Bread - Fill pita bread for a delicious and portable option.
How Long Does It Last?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Can You Freeze It?
It’s not recommended to freeze chicken salad as the mayonnaise can separate and the texture can change when thawed. It’s best enjoyed fresh or stored in the refrigerator.
Yes, canned chicken is good for chicken salad if you pick a decent brand and handle it right. Use chunk canned chicken breast (not overly shredded), drain it very well (pat dry if needed), and flake it so the texture isn’t mushy. The flavor gets a big upgrade with classic add-ins like mayo, celery, red onion, and bright, punchy mix-ins like dill relish. Done this way, chicken salad with canned chicken is a fast, high-protein, pantry-friendly lunch that works great for sandwiches, wraps, or keto lettuce wraps without tasting “canned.”
To keep canned chicken salad from being watery, start by draining the canned chicken extremely well. Press it in a strainer and even pat it dry with paper towels, so you’re not mixing extra liquid into the bowl. Chop celery and red onion small but crisp, and let the salad chill 15–30 minutes so everything binds; if it still loosens up, stir in a little more mayo (or add-ins like extra shredded chicken) to tighten the texture.
Yes, you can use Greek yogurt instead of mayo in canned chicken salad, and it’s a great way to make a lighter, high-protein version. It helps to use plain full-fat Greek yogurt so the texture stays thick and not watery. For the best flavor and creaminess, many people do a half mayo / half Greek yogurt chicken salad combo, then punch it up with relish, celery, and red onion. Just make sure you drain the canned chicken really well first. Yogurt won’t hide excess liquid the way mayo can, so good draining is key to a not-watery salad.
More Simple Chicken Recipes
- Instant Pot Butter Chicken
- Chicken Teriyaki
- Bourbon Chicken
- Instant Pot Chicken and Rice
- Air Fryer Chicken Burgers
- Honey Balsamic Chicken
Canned Chicken Salad Recipe | Quick Chicken Salad
Ingredients
- ▢ 24 ounces Canned Chicken
- ▢ 1/2 cup Mayonnaise
- ▢ 2 stalks Celery , finely diced
- ▢ 1/4 cup Red Onion , finely diced
- ▢ 1/4 cup Dill Pickles , finely diced
- ▢ 2 tbsp Fresh Dill
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Prepare the Ingredients. Drain the canned chicken and flake it with a fork. Finely chop the celery, red onion, dill pickles, and fresh dill.
- Mix the Dressing. In a large bowl, combine the mayonnaise, salt, and pepper. Mix until smooth and well combined.
- Combine and Toss. Add the flaked chicken, celery, red onion, dill pickles, and fresh dill to the bowl. Toss everything together until evenly coated with the dressing.
- Serve. Serve the chicken salad on lettuce leaves, in a sandwich, or with crackers.
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Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Canned Chicken Salad Recipe | Quick Chicken Salad
Ingredients
- 24 ounces Canned Chicken
- 1/2 cup Mayonnaise
- 2 stalks Celery finely diced
- 1/4 cup Red Onion finely diced
- 1/4 cup Dill Pickles finely diced
- 2 tbsp Fresh Dill
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Prepare the Ingredients. Drain the canned chicken and flake it with a fork. Finely chop the celery, red onion, dill pickles, and fresh dill.
- Mix the Dressing. In a large bowl, combine the mayonnaise, salt, and pepper. Mix until smooth and well combined.
- Combine and Toss. Add the flaked chicken, celery, red onion, dill pickles, and fresh dill to the bowl. Toss everything together until evenly coated with the dressing.
- Serve. Serve the chicken salad on lettuce leaves, in a sandwich, or with crackers.
Canned Chicken Salad Recipe | Quick Chicken Salad https://twosleevers.com/canned-chicken-salad-recipe/
Brighten up your meals with this fresh and crunchy Broccoli Slaw recipe! This easy and nutritious dish transforms simple ingredients into a flavorful salad perfect for any occasion. Dive into the ultimate combination of ease and flavor with this foolproof method.
Why You’ll Love This Summer Side Dish
- Quick . Ready in just 15 minutes from start to finish.
- Effortless . Minimal preparation for a no-fuss cooking experience.
- Incredibly Tasty . The tangy dressing combined with fresh, crisp vegetables creates a refreshing and satisfying salad.
This broccoli slaw offers a delicious way to enjoy a healthy side dish without spending hours in the kitchen.
What Does Broccoli Slaw Taste Like?
Broccoli slaw is a delightful combination of textures and flavors. It’s refreshing and light yet satisfying and flavorful. The tangy dressing enhances the natural sweetness and crunch of the vegetables, while the fresh herbs add depth and complexity.
Whether served as a side dish, a topping for tacos, or a base for a light lunch, broccoli slaw is sure to be a crowd-pleaser with its unique and delicious taste.
Is Broccoli Slaw Healthy?
Broccoli slaw is a healthy and nutritious dish, especially when made with fresh ingredients and a lighter dressing. It offers a wealth of vitamins, minerals, fiber, and antioxidants, making it a great addition to a balanced diet.
By using healthier dressing options and being mindful of portion sizes, you can enjoy broccoli slaw as a delicious and beneficial part of your meals.
Ingredients You’ll Need
For the Slaw
- Broccoli Stems - Shredded, providing the main crunch.
- Carrots - Shredded, adding color and sweetness.
- Assorted Cabbage - Shredded, for additional color and crunch.
- Green Onions - Sliced, for a mild onion flavor.
- Cilantro - Chopped, for a fresh herbal note.
For the Dressing
- Mayonnaise - Adds creaminess and richness to the slaw.
- Apple Cider Vinegar - Provides tanginess and a touch of sweetness.
- Honey - Adds a natural sweetness to balance the tang.
- Dijon Mustard - Adds a subtle kick and depth of flavor.
- Salt and Pepper - Enhances the overall taste.
How To Make Broccoli Slaw
- Prepare the Vegetables . Shred the broccoli stems, carrots, and red cabbage. Slice the green onions and chop the cilantro.
- Mix the Dressing . In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
- Combine and Toss . In a large bowl, combine the shredded broccoli stems, carrots, red cabbage, green onions, and cilantro. Pour the dressing over the vegetables and toss until evenly coated.
- Serve . Serve immediately for a crisp slaw, or let it chill in the refrigerator for an hour to allow the flavors to meld together.
Tips And Tricks
Making a delicious broccoli slaw involves more than just the right ingredients; it’s about technique and a few kitchen tricks to ensure it turns out flavorful and satisfying. Here’s a comprehensive guide to perfecting it:
- Shred Evenly . Use a food processor or a box grater to shred the vegetables evenly for a uniform texture.
- Adjust the Dressing . Taste the dressing and adjust the ingredients to your preference. Add more honey for sweetness or more vinegar for tanginess.
- Chill Time . Allow the slaw to chill in the refrigerator for at least an hour to let the flavors meld together.
Variations
Broccoli slaw is a versatile dish that can be adapted to suit a variety of tastes and dietary needs. Here are some creative variations on the classic:
- Greek Yogurt - Substitute mayonnaise with Greek yogurt for a lighter, tangier version.
- Spicy - Add a dash of hot sauce or a pinch of cayenne pepper to the dressing for a spicy kick.
- Fruit - Mix in some dried cranberries or apple slices for added sweetness and texture.
What To Eat With Broccoli Slaw
Broccoli slaw pairs wonderfully with various dishes. Here are some great options:
- Grilled Chicken - Serve as a side to grilled chicken for a complete and healthy meal.
- Fish Tacos - Use as a topping for fish tacos for added crunch and flavor.
- Pulled Pork Sandwiches - Add to pulled pork sandwiches for a refreshing contrast.
How Long Does It Last?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing may separate slightly.
Can You Freeze It?
It’s not recommended to freeze broccoli slaw as the texture of the vegetables can change when thawed. It’s best enjoyed fresh or stored in the refrigerator.
More Spectacular Side Dishes
- Keto Broccoli Salad
- Cheesy Potatoes
- Instant Pot Green Beans with Bacon
- Air Fryer Asparagus
- Spicy Noodles
Broccoli Slaw Recipe | Fresh and Delicious Side Dish
Ingredients
- ▢ 2 cups Broccoli Stems , Shredded
- ▢ 1 cup Carrots , Shredded
- ▢ 1 cup Cabbage , Shredded
- ▢ 2 Green Onions , sliced
- ▢ 1/4 cup Cilantro , chopped
- ▢ 1/2 cup Mayonnaise
- ▢ 2 tbsp Apple Cider Vinegar
- ▢ 1 tbsp Honey
- ▢ 1 tsp Dijon Mustard
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Prepare the Vegetables . Shred the broccoli stems, carrots, and red cabbage. Slice the green onions and chop the cilantro.
- Mix the Dressing . In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
- Combine and Toss . In a large bowl, combine the shredded broccoli stems, carrots, red cabbage, green onions, and cilantro. Pour the dressing over the vegetables and toss until evenly coated.
- Serve . Serve immediately for a crisp slaw, or let it chill in the refrigerator for an hour to allow the flavors to meld together.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
