Go Back
canned chicken salad recipe

Canned Chicken Salad Recipe for Quick and Easy Meals

Source: giohqanew.blob.core.windows.net | Kirkland Canned Chicken Salad Recipe at Mary McDougall blog
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dishes, Salad
Cuisine American
Servings 4 people
Calories 250 kcal

Equipment

  • Medium-sized mixing bowl
  • Measuring cups and spoons
  • Chopping knife
  • Cutting board
  • Spoon or spatula for mixing
  • Airtight container for storage

Ingredients
  

  • 2 (5 ounce) cans of cooked chicken, drained
  • 1/2 cup mayonnaise
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Optional: Lettuce leaves or bread for serving

Instructions
 

  • Step 1: Combine Chicken and Mayonnaise: In a medium-sized bowl, thoroughly combine the drained canned chicken and mayonnaise. Ensure the chicken is well coated for a creamy base.
  • Step 2: Add Vegetables and Relish: Incorporate the finely chopped celery, red onion, and sweet pickle relish into the chicken and mayonnaise mixture. Even distribution of these ingredients ensures a uniform texture and flavor profile throughout the salad.
  • Step 3: Season with Mustard and Pepper: Introduce the Dijon mustard and black pepper to the blend. Adjust the quantity of pepper according to preferred spice levels. The mustard adds a tangy counterpoint, while the pepper offers a subtle heat.
  • Step 4: Adjust Seasoning and Chill: Taste the chicken salad and add salt to taste. Chilling the chicken salad for at least 30 minutes enhances the flavor and allows the ingredients to meld together effectively. This step can be skipped if time is short, but the flavor will improve with chilling.
  • Step 5: Serve: Serve the chicken salad on lettuce leaves, in sandwiches, or with crackers. For a heartier option, consider using croissants or toasted bread. Garnish with a sprinkle of paprika or fresh herbs for added visual appeal. Optional Tips and Substitutions: For a lighter version, replace half of the mayonnaise with Greek yogurt. To add a hint of sweetness, incorporate 1/4 cup of chopped grapes or dried cranberries. If sweet pickle relish is unavailable, use dill pickle relish or finely chopped dill pickles as a substitute.

Notes

Variations

The core canned chicken salad recipe lends itself to a multitude of adaptations. Adjustments cater to flavor preferences, dietary restrictions, and regional culinary traditions.
  • Ingredient Swaps: For a lighter profile, replace half the mayonnaise with plain Greek yogurt or mashed avocado. Diced apple or grapes introduce sweetness and a contrasting texture. Chopped nuts, such as walnuts or pecans, provide added crunch and a nutty flavor. Herbs like dill, parsley, or tarragon can enhance the aromatic complexity.
  • Regional Twists: A Mediterranean-inspired variation incorporates sun-dried tomatoes, Kalamata olives, and crumbled feta cheese. A Southwestern take includes black beans, corn, diced bell peppers, and a spicy chipotle mayonnaise. An Asian-inspired rendition may feature soy sauce, sesame oil, chopped scallions, and a hint of ginger.
  • Dietary Adjustments: For a gluten-free version, ensure serving options like bread or crackers are certified gluten-free. For a dairy-free adaptation, substitute mayonnaise with a plant-based alternative. To reduce sodium, opt for low-sodium canned chicken and limit added salt; fresh herbs and spices can compensate for the flavor.

Serving Suggestions

Canned chicken salad’s adaptability makes it suitable for various occasions and meal settings.
  • Sandwiches and Wraps: A classic and convenient option for lunch or a light dinner. Whole-wheat bread, croissants, or lettuce wraps serve as suitable vessels.
  • Salad Topping: Serve atop a bed of mixed greens with assorted vegetables for a more substantial salad.
  • Appetizer: Offer as a spread with crackers or vegetable sticks for parties or gatherings.
  • Stuffed Vegetables: Use to fill tomatoes, bell peppers, or avocados for an elegant and healthy presentation.
Regardless of the serving style, consider garnishing with a sprinkle of paprika, chopped fresh herbs, or a drizzle of olive oil for enhanced visual appeal and flavor.

Storage Tips

Proper storage is crucial for maintaining the freshness and safety of canned chicken salad.
  • Refrigeration: Store leftover chicken salad in an airtight container in the refrigerator.
  • Duration: Consume within 3-4 days. The precise shelf life depends on the freshness of ingredients and storage conditions.
  • Prevention: Prevent bacterial growth by ensuring the salad is refrigerated promptly after preparation. Discard any salad left at room temperature for more than two hours.
Freezing is generally not recommended, as the mayonnaise may separate and alter the texture upon thawing.

Frequently Asked Questions

  • Question 1: Can I use flavored canned chicken?
    Using flavored canned chicken, such as lemon pepper or barbecue, can add an interesting twist. Adjust other seasonings accordingly.
  • Question 2: What is the best way to drain canned chicken?
    Pressing the chicken against the side of the can with the lid or using a fine-mesh sieve ensures thorough drainage, preventing a watery salad.
  • Question 3: Can I make this recipe ahead of time?
    Yes, preparing the chicken salad a few hours in advance allows the flavors to meld. Store properly in the refrigerator until ready to serve.
  • Question 4: What can I substitute for celery if I don’t have any?
    Diced cucumber or green bell pepper can provide a similar crunch and freshness.
Keyword budget-friendly, Canned Chicken, Sandwich