With simple ingredients and the easiest method, this delicious Chicken Salad (with Canned Chicken) is here for easy meals. It’s great for meal prep and your budget.
A good friend recently introduced me to the wonders of using canned chicken in chicken salad and I am obsessed. This easy meal is inexpensive, simple, and great for lunches for work, make-ahead lunches, or a really easy dinner.
I love making chicken salad with canned chicken since the chicken needs almost no prep and it has the perfect texture.
You can add dried cranberries, fresh herbs like parsley, and a variety of other add-ins for flavor. Then serve with crackers, pita bread, in a sandwich, over a salad, or in a wrap.
Why This Recipe Works
With just a few inexpensive ingredients, you can make chicken salad at home that rivals the best deli counter to share for lunch or dinner with the kids.
(You may also like my Wild Salmon Salad and my easy Salad Wrap.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chicken Salad with Canned Chicken so you know what to pick up from the store or have ready.
- Canned chicken: Look for this in the same aisle as tuna. It is packed in water and simply needs to be drained. (Different brands have different textures, and so far I like the Wegmans store brand best.)
- Dried cranberries: Adding dried cranberries (or chopped grapes) adds sweetness to the chicken salad for a nicely balanced overall flavor.
- Mayonnaise: Adding mayonnaise adds moisture and richness to the salad and creates the texture we want for the end result. You can do half mayo and half Greek yogurt, if you’d like.
- Dijon mustard: A little mustard adds pleasant flavor to the final chicken salad.
- Red onion: I like to add minced red onion for flavor and texture. You can rinse it after mincing to tone down the flavor a little if you prefer.
- Parsley: You can use flat leaf or curly leaf parsley in this recipe to add brightness and color.
- Optional: You can add a squeeze of fresh lemon juice, black pepper, salt, slivered almonds, and/or additional mayo as you like.
Step-by-Step Instructions
Here’s a preview of how to make this Chicken Salad with Canned Chicken so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Drain the chicken.
Step 2. Chop onion and parsley.
Step 3. Add chicken to a medium bowl with the rest of the ingredients.
Step 4. Stir well, breaking up the chicken chunks as you go. Serve.
Frequently Asked Questions
Sure, you can use the same amount of rotisserie chicken, leftover cooked chicken breasts, or other leftover chicken.
You can serve it on a plate and let them eat it with their hands or a fork or for older kids, try it as a croissant sandwich, with crackers, or pita chips. And you can enjoy it all of those ways or over a bed of greens.
Try adding chopped apples or grapes. Use plain Greek yogurt, minced garlic, and a little turmeric for a different flavor. Mash in an avocado. Add minced celery or chives. There are so many options!
How to Store
Store this Chicken Salad with Canned Chicken in an airtight container for up to 5 days in the fridge. Serve cold or at room temperature.
Best Tips for Success
- Use diced grapes in place of the cranberries, if desired.
- Add cubes of cheddar cheese, diced cucumber, minced celery, slivered almonds, or minced bell pepper for more texture, if desired.
- Add minced garlic for more flavor, if desired.
- Add more mayo if you prefer your chicken salad moister.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Chicken Salad (with Canned Chicken)
Ingredients
- 25 ounces canned chicken (2 12.5 ounce cans)
- ½ cup dried cranberries
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup minced red onion
- ¼ cup minced fresh parsley
- ½ teaspoon black pepper
Instructions
- Drain the chicken.
- Add chicken to a medium bowl with the rest of the ingredients. Stir well, breaking up the chicken chunks as you go.
- Serve with crackers, over lettuce, or in a sandwich as you like.
Equipment
Notes
- Store Chicken Salad in an airtight container for up to 5 days in the fridge.
- Use diced grapes in place of the cranberries, if desired.
- Add cubes of cheddar cheese, diced cucumber, or minced bell pepper for more texture, if desired.
- Add minced garlic for more flavor, if desired.
- Dairy-free: Use vegan mayo.
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