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Canned Chicken Salad

A fast, creamy, and customizable chicken salad made from canned chicken, perfect for lunch, meal prep, or a protein-packed snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 25 oz canned chicken, well-drained Choose quality canned chicken (chunks over mush).
  • 2 ribs celery, diced Adds fresh crunch and balances creaminess.
  • 2 tbsp red onion, diced Optional if you prefer milder onion notes.
  • 2 green onion chopped Brings in a lighter onion flavor.
  • 1 cup mayonnaise Use full-fat mayo for richness or Greek yogurt for a lighter version.
  • 1 tbsp Dijon mustard Adds depth and tang.
  • ⅓ tsp ground black pepper Adjust to taste.
  • ⅓ tsp onion powder Layers in sweetness and depth.
  • ⅓ tsp garlic powder Boosts savoriness.
  • ⅓ tsp paprika Adds smokiness and color.
  • 1 tbsp Italian herbs A quick flavor upgrade.

Method
 

Preparation
  1. Drain the canned chicken and press gently to remove excess moisture. Optionally, rinse in a colander and pat dry.
  2. In a large mixing bowl, combine the drained chicken, diced celery, red onion, and green onions. Mix gently.
  3. Add mayonnaise and Dijon mustard. Sprinkle in pepper, onion powder, garlic powder, paprika, and Italian herbs. Fold gently until evenly coated.
  4. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
  5. Taste the salad and adjust seasoning as necessary. Serve as desired.

Notes

Store in an airtight container for up to 4 days. Makes for a quick and satisfying meal or snack option.