Description
This quick and easy Canned Chicken Salad combines shredded canned chicken with a tangy mixture of mayonnaise, Dijon mustard, lemon juice, and crunchy vegetables. Perfect for a light lunch or snack, this recipe requires no cooking and is ready in just minutes, making it ideal for busy days or a simple meal.
Ingredients
Scale
Protein
- 2 cans (12.5 oz each) canned chicken, drained and shredded
Dressing & Flavorings
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickle, finely chopped
Instructions
- Combine Ingredients: In a large bowl, combine the drained and shredded canned chicken with mayonnaise, Dijon mustard, lemon juice, finely chopped celery, red onion, dill pickle, and garlic powder.
- Mix Well: Stir the mixture thoroughly until all ingredients are evenly coated and well combined, ensuring each bite is flavorful.
- Season: Add salt and pepper to taste, adjusting seasoning according to your preference for flavor balance.
- Chill (Optional): Serve immediately, or for enhanced flavor melding, refrigerate the salad for at least 30 minutes before serving.
- Serve: Enjoy the chicken salad on bread, crackers, in wraps, or over a bed of fresh greens for a versatile and satisfying meal.
Notes
- For added freshness, you can include chopped fresh herbs like parsley or dill.
- Use low-fat mayonnaise to reduce calories if desired.
- Adjust the amount of Dijon mustard and lemon juice to suit your taste preference.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Serve chilled for best flavor and texture.
