This canned chicken salad is a creamy, crunchy, no-cook lunch made with canned chicken, mayonnaise, celery, red onion, dill pickles, and fresh dill. It comes together in just 10 minutes and can be served as a sandwich, wrap, lettuce cup, or easy high-protein snack.
Why You'll Love This Fast And Easy Meal
- Fast. Ready in 10 minutes with no cooking required. You've gotta love a meal that's ready in under 30 minutes!
- Pantry-Friendly. Canned chicken makes this an easy meal when fresh chicken is unavailable.
- High Protein. Each serving contains approximately 25 grams of protein based on the listed nutrition.
- Low Carb. The chicken salad itself contains approximately 2 grams of carbohydrates per serving.
- Meal Prep Friendly. Prepare it ahead for quick lunches during the week.
- Versatile. Serve it on bread, in a wrap, over greens, or with low carb crackers.
This canned chicken salad offers a convenient and delicious way to enjoy a nutritious meal without spending hours in the kitchen.
Do You Have To Cook Canned Chicken?
No. Commercially canned chicken is fully cooked, so it can be drained and used directly in cold chicken salad. No additional cooking is required.
How Can I Make Canned Chicken Taste Less Canned?
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:
- Drain the chicken thoroughly.
- Flake it instead of aggressively mashing it.
- Add acidic ingredients such as dill pickles, pickle juice, lemon juice, or mustard.
- Use fresh celery, onion, and herbs for contrast.
- Chill the finished salad for 30 minutes before serving.
- Taste before adding salt because the chicken and pickles may already be salty.
How Do I Keep Canned Chicken Salad From Being Dry?
If your chicken salad is dry, the chicken may have been drained too aggressively or the brand may contain less moisture. Stir in mayonnaise one tablespoon at a time until creamy.
A small amount of pickle juice or lemon juice can loosen the mixture while adding flavor, but add it gradually so the salad does not become watery.
Ingredients You'll Need
- 24 ounces canned chicken- Use two 12.5-ounce cans of chunk chicken breast packed in water. Drain well, but do not press out all the moisture. This can cause your chicken salad to mayo ratio to feel imbalanced.
- 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. Canned chicken can vary in moisture by brand, so start with 1/2 cup of mayo and increase the amount a tablespoon at a time until it reaches your preferred consistency.
- 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
Add the chicken. Drain the canned chicken thoroughly and place it in a large mixing bowl. Use a fork to break the chicken into small, bite-sized pieces. Spoon the mayonnaise over the flaked chicken.
Add the remaining ingredients. Add the finely diced celery, red onion, dill pickles, fresh dill, salt, and black pepper.
Mix the chicken salad. Fold everything together until the chicken and vegetables are evenly coated in the creamy dressing. Taste and add more mayonnaise or seasoning if needed.
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 this classic summer salad:
- Greek Yogurt- Substitute the mayonnaise with Greek yogurt for a lighter, tangier version. It also gives a surprising protein boost to every serving.
- Avocado- Mash an avocado and mix it in for a creamy, nutritious twist. Serve this version immediately to prevent it from browning.
- Spicy- Add a dash or two of your favorite hot sauce or chopped jalapeños for a spicy kick. Leave the seeds in your peppers for an extra pop of heat.
What To Eat With Canned Chicken Salad
Serve your chicken salad on homemade keto bread for a filling sandwich or pair it with low carb seed crackers for a crunchy snack or light lunch. For more affordable meals made with practical ingredients, browse these budget-friendly recipes.
For more quick meal inspiration, explore these easy salad recipes and more satisfying high protein recipes. If you enjoy keeping convenient proteins in your pantry, this spicy tuna salad is another fast, low carb 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.
Yes, you can use rotisserie chicken instead of canned chicken for this recipe. To swap out the proteins, use approximately 3 cups (or 14 ot 16 ounces) of rotisserie chicken.
It will have less moisture than canned chicken, so start with 1/2 of a cup of mayonnaise and add more 1 tablespoon at a time until it reaches your preferred consistency.
More Easy Lunch And Salad Recipes
If you enjoy this quick canned chicken salad, try my traditional creamy chicken salad made with cooked chicken and plenty of flavorful mix-ins. You can also learn how to make a chicken salad sandwich with the right bread, toppings, and serving suggestions.
Want to switch up the protein? Check out my recipes for tuna salad sandwiches, tuna wraps, or even an easy egg salad sandwich.
If you love this Canned Chicken Salad recipe as much as we do, make sure you share it with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it so you can make it again soon.
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
- Drain the canned chicken, pour it into a mixing bowl, and flake it with a fork. Finely chop the celery, red onion, dill pickles, and fresh dill.
- In another large bowl, combine the mayonnaise, salt, and pepper. Mix the dressing until it is smooth.
- Add the flaked chicken, celery, red onion, dill pickles, and fresh dill to the bowl of dressing. Toss everything together until evenly coated.
- Enjoy the canned chicken salad on lettuce leaves, in a sandwich, a wrap, or with crackers.
Anne Scully
1/2 cup of Mayo is not enough! Too Dry!