Canned Chicken Salad Recipe

There’s something incredibly comforting about a good chicken salad. It’s a dish that feels familiar yet versatile enough to suit nearly every occasion. Whether you’re looking for a quick lunch or planning a picnic, this canned chicken salad recipe is the perfect go-to option. 

It’s creamy, satisfying, and packed with flavor, while still offering a healthier twist thanks to the addition of Greek yogurt. Plus, it takes less than 10 minutes to throw together!

I’ve always appreciated recipes that are both simple and adaptable, and this one absolutely hits the mark. Using pantry staples like canned chicken makes it convenient while still delivering the fresh, homemade taste you love.

Ingredients

• 12.5 ounces canned chunk chicken breast, drained
• 1 small onion, finely diced
• 2 large stalks celery, diced
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon black pepper

Key Ingredients

Greek yogurt adds a creamy texture with less fat, while the celery brings a wonderful crunch to the salad. The simple seasoning mix enhances the flavors perfectly without overpowering the dish.

Cooking Time

• Prep Time: 8 minutes
• Cook Time: 0 minutes
• Total Time: 8 minutes
• Servings: 4

Equipment

• Medium mixing bowl
• Fork or spoon for mixing
• Cutting board
• Chef’s knife
• Measuring spoons

How to Make This Recipe?

This recipe comes together quickly, making it perfect even for a busy day. With just a few steps, you’ll have a flavorful and creamy chicken salad ready to enjoy.

Drain and Prepare the Chicken

Start by draining the canned chicken to remove any excess liquid. Place the drained chicken in a medium-sized mixing bowl. Use a fork to break it into smaller, bite-sized chunks for easier mixing later.

Chop the Vegetables

Finely dice the onion and celery. These veggies not only add flavor but also provide a delightful crunch in every bite. Add them to the bowl with the chicken.

Mix the Creamy Base

Combine the Greek yogurt and mayonnaise in the mixing bowl. The yogurt lightens the salad while still keeping it rich and creamy. Stir in the seasoned salt, garlic powder, onion powder, and black pepper to create a well-rounded flavor profile.

Combine Everything

Add the creamy mixture to the chicken and vegetables in the bowl. Stir gently until everything is evenly combined. Taste the salad and adjust the seasoning, if necessary.

Chill and Serve

While this step is optional, letting the salad chill in the refrigerator for 15–20 minutes allows the flavors to meld together beautifully. Serve cold, but it’s equally delicious straight after mixing.

Why I Love Making This Recipe?

This recipe brings back memories of summer afternoons when meals were simple but filled with love. I love how it takes the classic chicken salad and makes it a little healthier without sacrificing any flavor. For me, it’s not just a meal; it’s a reminder that great-tasting food doesn’t have to be complicated. Plus, it’s one of those dishes that always gets compliments, whether I’m making it for the family or a potluck!

Tips and Variations

Making this salad multiple times has taught me a few things that might help you too. I love experimenting with the recipe to find new ways to enjoy this classic dish.

• Swap out the Greek yogurt for sour cream if you want a tangier flavor.
• Add sweetness with dried cranberries or halved grapes.
• Include a crunchier texture with chopped walnuts or sliced almonds.
• For a touch of spice, try adding a dash of cayenne pepper or a drizzle of hot sauce.
• If you don’t have canned chicken, shredded rotisserie chicken works great!

Don’t be afraid to adapt this recipe to suit your own tastes—that’s the beauty of this dish!

Serving Suggestions

This chicken salad shines in so many ways! You can serve it as a sandwich between soft slices of bread, tucked into a pita, or wrapped in a tortilla. It’s perfect as a filling for lettuce wraps or simply spooned atop a fresh bed of greens. For a snack, spread it on crackers or use it as a dip for veggie sticks.

Storage and Leftovers

Keep leftovers fresh by storing the chicken salad in an airtight container in the refrigerator. It will stay good for up to 3 days. To brighten the flavor before serving, give it a quick stir and, if needed, re-season with a pinch of salt or pepper. Since the chicken salad is served cold, no reheating is required.

Nutritional Information

Per serving (approximately):

• Calories: 184
• Protein: 11g
• Carbohydrates: 5g
• Fat: 13g

This dish is light yet filling, making it a great option for a balanced meal.

Common Mistakes to Avoid

While this recipe is quite foolproof, there are a few things to keep in mind to make it perfect every time.

• Don’t skip draining the canned chicken. Excess moisture can make the salad too watery.
• Avoid overmixing. Stir the ingredients gently to maintain the chunks of chicken and the salad’s overall texture.
• If substituting Greek yogurt for all the mayo, check the flavor balance and season accordingly to ensure a satisfying taste.

By keeping these in mind, your chicken salad will turn out absolutely delightful!