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Canned Chicken Salad

A quick and delicious canned chicken salad that combines creamy mayonnaise with chicken and vegetables, perfect for sandwiches or as a dip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 12.5 oz each canned chicken, drained and shredded
  • 1/2 cup mayonnaise
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1/4 cup chopped pickles or relish optional

Equipment

  • Mixing bowl
  • Fork or mixer for shredding
  • Measuring cups
  • Measuring spoons
  • Spatula or spoon for mixing

Method
 

  1. Gather all your ingredients.
  2. Open the canned chicken and drain the liquid. Shred the chicken into bite-sized pieces.
  3. In a mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice.
  4. Fold in the shredded chicken until well-coated.
  5. Add chopped celery, red onion, and pickles if using. Stir to combine.
  6. Season with salt and pepper to taste.
  7. Cover and refrigerate for at least 30 minutes to enhance flavors.
  8. Serve on bread, in wraps, or on a bed of greens after chilling.

Notes

For an extra flavor boost, let the salad sit in the fridge overnight before serving.