Description
A quick and easy canned chicken salad that combines shredded canned chicken with creamy mayonnaise, tangy Dijon mustard, fresh celery, red onion, and dill pickles for a flavorful, protein-packed meal perfect for sandwiches, wraps, or salads.
Ingredients
Scale
Chicken Salad Ingredients
- 2 cans (12.5 oz each) canned chicken, drained and shredded
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickle, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained and shredded canned chicken, mayonnaise, Dijon mustard, lemon juice, chopped celery, red onion, dill pickle, and garlic powder.
- Mix Thoroughly: Stir the ingredients well until the mixture is fully combined and evenly coated with the mayonnaise and mustard.
- Season: Add salt and pepper to taste, adjusting the seasoning based on personal preference.
- Chill (Optional): Serve the chicken salad immediately for a fresh taste or refrigerate it for at least 30 minutes to allow the flavors to meld together for enhanced taste.
- Serve: Enjoy your canned chicken salad on bread as a sandwich, with crackers, inside wraps, or served over a bed of fresh greens for a light meal.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add chopped hard-boiled eggs or nuts for extra texture and protein.
- Adjust the amount of Dijon mustard and lemon juice to taste for more tanginess.
- Serve chilled as it enhances the flavor combination.
