Creamy Farmhouse Canned Chicken Salad Recipe – Fresh & Tasty

Whipping up a delightful canned chicken salad takes just minutes in the kitchen.

This classic lunch staple brings together simple ingredients with surprising depth of flavor.

Tender canned chicken blends seamlessly with crisp vegetables and creamy dressing for a quick, satisfying meal.

The protein-packed recipe works perfectly for busy weekdays or relaxed weekend lunches.

Chopped celery, mayo, and seasonings create a rich, comforting texture that everyone loves.

Fresh herbs can elevate this basic dish from ordinary to extraordinary.

You’ll want to make extra for tomorrow’s lunch.

Canned Chicken Salad Convenience Wins

• Transform this recipe into sandwiches, lettuce wraps, crackers topping, or salad base, making it adaptable for various dining preferences and occasions.
• Combine dill pickles, fresh herbs, and creamy dressing to elevate a basic canned chicken into a delicious, restaurant-quality dish that bursts with tangy and fresh flavors.
• Create a satisfying and nutritious meal using affordable canned chicken and common pantry staples, helping home cooks save money without compromising on taste.

Canned Chicken Salad Ingredients

• Canned Chicken: A convenient and tender protein base that provides the foundation for the salad.

• Celery, Red Onion: Crisp vegetables that add texture and a fresh, sharp flavor to the chicken salad.

• Dill Pickles, Fresh Dill: Tangy and aromatic ingredients that bring a zesty and bright dimension to the dish.

• Mayonnaise, Kosher Salt, Ground Black Pepper: A creamy, seasoned mixture that binds the ingredients and enhances the overall flavor profile of the chicken salad.

Quick Steps for Canned Chicken Salad

Step 1: Open and Shred the Canned Chicken

Crack open the canned chicken and drain the liquid completely.

Transfer the chicken into a roomy mixing bowl.

Using a fork, gently break down the chicken into small, delicate pieces.

The goal is to create a light, airy texture that will make your salad irresistibly smooth.

Step 2: Chop the Fresh Ingredients

Grab your cutting board and a sharp knife.

Finely dice the crisp celery into tiny, uniform pieces.

Mince the red onion with precision, creating delicate bits that will add a zesty punch.

Chop the dill pickles and fresh dill into small fragments.

Each ingredient should be cut small enough to blend harmoniously in the salad.

Step 3: Whip Up the Creamy Dressing

• Mayonnaise
• Kosher salt
• Ground black pepper

Blend these ingredients until you create a silky, smooth dressing that will bring all the flavors together in perfect harmony.

Step 4: Mix and Coat the Salad

• Shredded chicken
• Diced celery
• Minced red onion
• Chopped dill pickles
• Fresh dill

Gently fold everything together, ensuring each morsel gets thoroughly coated with the creamy dressing.

The goal is a uniform, well-mixed salad that promises flavor in every bite.

Step 5: Serve with Creativity

This chicken salad is a culinary chameleon!

Spread it on soft bread for a classic sandwich, nestle it on crisp lettuce leaves for a light option, or pair it with crunchy crackers for a quick snack.

The possibilities are endless, so let your taste buds guide you to deliciousness.

Canned Chicken Salad Tips

• Break down canned chicken into fine, even pieces using a fork to ensure smooth texture and consistent flavor distribution throughout the salad.
• Chop celery, red onion, and pickles into tiny, consistent pieces to guarantee balanced taste and prevent overwhelming any single ingredient.
• Control the amount of mayonnaise to achieve your preferred consistency – add gradually and mix well to prevent soggy or dry chicken salad.
• Maximize flavor by using fresh dill instead of dried, which brings brighter, more vibrant taste and adds a professional touch to the dish.
• Keep chicken salad refrigerated in an airtight container and consume within 3-4 days for optimal freshness and food safety.

Keeping Canned Chicken Salad Fresh

• Transfer chicken salad to an airtight container and seal tightly. Keep chilled in the refrigerator for up to 3-4 days. Always use clean utensils when scooping to prevent bacterial contamination.
• Avoid freezing this chicken salad due to mayonnaise's texture breakdown. Creamy dressings separate and become watery when thawed, compromising the salad's quality and taste.
• Since this is a cold dish, skip traditional reheating. Instead, remove from refrigerator 10-15 minutes before serving to let ingredients reach room temperature. Stir gently to redistribute dressing.
• Before consuming stored chicken salad, inspect for any off-odors, discoloration, or unusual texture. Discard immediately if signs of spoilage appear to prevent foodborne illness.

Serving Ideas for Canned Chicken Salad

• Pair Perfectly with Crisp White Wine: Select a light, zesty sauvignon blanc or pinot grigio that complements the tangy dill and creamy texture of the chicken salad, cutting through the richness while enhancing the fresh herb notes.
• Serve Alongside Crunchy Accompaniments: Choose artisan sourdough crackers, rustic whole grain toast, or butter lettuce leaves to provide delightful textural contrast and a satisfying crunch that balances the creamy chicken salad.
• Match with Bright, Refreshing Side Salad: Create a simple mixed green salad with cucumber, lemon vinaigrette, and a sprinkle of fresh herbs to add lightness and acidity that will elevate the overall dining experience and cleanse the palate.
• Select Chilled Summer Beverage: Opt for an ice-cold sparkling water with a hint of cucumber or a light, crisp lemonade that offers a refreshing counterpoint to the rich, creamy chicken salad and helps cut through its dense texture.

Flavor Variations for Canned Chicken Salad

• Low-Carb Lettuce Wraps: Replace bread or crackers with large lettuce leaves for a lighter, carb-conscious version that keeps the protein-packed flavor intact.
• Greek-Inspired Variation: Swap mayonnaise with Greek yogurt, add kalamata olives, and sprinkle feta cheese for a Mediterranean-style chicken salad with tangy undertones.
• Vegan Alternative: Use shredded jackfruit or chickpeas instead of canned chicken, substitute vegan mayonnaise, and maintain the same chopping and mixing technique for a plant-based protein option.
• Spicy Southwest Remix: Mix in diced jalapeños, replace dill with cilantro, add a dash of cumin, and incorporate a spoonful of chipotle sauce for a zesty, southwestern-style chicken salad with a kick.

FAQs

• Is canned chicken a good protein source for this salad?

Canned chicken is an excellent lean protein that’s convenient, affordable, and packed with essential nutrients. It provides high-quality protein for muscle health and is low in fat compared to other protein sources.

• How long can I keep this chicken salad in the refrigerator?

Your chicken salad will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. Always check for any signs of spoilage before consuming and keep it chilled to maintain its quality and safety.

• Can I make this recipe healthier?

You can substitute regular mayonnaise with Greek yogurt or a lighter mayo version to reduce calories. Adding more vegetables like diced bell peppers or using less dressing can also make the recipe more nutritious and lower in fat.

• What are some quick alternatives if I don't have fresh dill?

If fresh dill isn’t available, you can use dried dill, chopped chives, or parsley as substitutes. These herbs will still provide a fresh, aromatic flavor to your chicken salad and complement the other ingredients nicely.

Canned Chicken Salad Recipe

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4.7 from 38 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Savory canned chicken salad delivers a quick, protein-packed meal perfect for busy weekdays. Crisp vegetables and tangy dressing combine with tender chicken, creating a satisfying lunch that brings convenience and flavor to your table.

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Ingredients

Scale 1x2x3x

Main Protein:

• 24 ounces (680 grams) Canned Chicken

Vegetables and Herbs:

• 2 stalks Celery, finely diced
• 1/4 cup (40 grams) Red Onion, finely diced
• 1/4 cup (40 grams) Dill Pickles, finely diced
• 2 tablespoons Fresh Dill

Seasonings and Dressing:

• 1/2 cup (120 milliliters) Mayonnaise
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper

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Instructions

1. Drain chicken from cans completely, letting liquid run into sink. Transfer chicken to large mixing bowl and use fork to shred into fine, uniform pieces.
2. Prepare vegetables with sharp knife on clean cutting board. Dice celery, red onion, and dill pickles into small, consistent pieces. Chop fresh dill finely to distribute flavor evenly.
3. Create creamy dressing in separate bowl by whisking mayonnaise with kosher salt and ground black pepper until smooth and well-integrated.
4. Combine shredded chicken, diced vegetables, and fresh dill into dressing bowl. Gently fold ingredients together, ensuring every component is thoroughly coated with dressing.
5. Transfer chicken salad to serving dish. Pair with crisp lettuce leaves, sandwich bread, or crackers for versatile meal options. Refrigerate if not serving immediately to maintain freshness.

Notes

• Opt for high-quality canned chicken to ensure the best flavor and texture in your salad.
• Rinse canned chicken under cold water to remove excess sodium and improve overall taste.
• Consider adding chopped almonds or sunflower seeds for extra crunch and nutritional boost.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 365
• Sugar: 2 g
• Sodium: 635 mg
• Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 70 mg