chicken salad with canned chicken
This easy and delicious chicken salad is a perfect quick meal option or a tasty addition to any picnic. Made with canned chicken, fresh vegetables, and a creamy dressing, it’s ready in minutes and is perfect for any occasion.
Equipment
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 knife
- 1 cutting board
Ingredients
- 2 cans chicken breast, drained and shredded 12.5 oz each
- 1 cup celery, diced
- 1 cup red grapes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- 4 cups mixed greens optional, for serving
Instructions
- In a mixing bowl, combine the drained and shredded canned chicken, diced celery, halved grapes, and finely chopped red onion.
- In a separate small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Pour the mayonnaise mixture over the chicken and vegetable mixture, gently stirring until everything is evenly coated.
- Taste the chicken salad and adjust seasoning with additional salt and pepper if needed.
- If desired, serve the chicken salad over mixed greens or use it as a filling for sandwiches.
- Store any leftovers in the refrigerator for up to 3 days.
Notes
This chicken salad can be stored in the refrigerator for up to 3 days.
Feel free to customize the salad by adding ingredients like chopped apples, walnuts, or dried cranberries for extra flavor and texture.
For a lighter version, you can substitute Greek yogurt for mayonnaise.