The Best Classic Canned Chicken Salad
An incredibly quick and easy Canned Chicken Salad recipe that's creamy, flavorful, and perfect for a fast lunch. This classic comfort food comes together in under 15 minutes and is perfect for sandwiches, wraps, or serving with crackers.
Ingredients
- 2 12.5 oz cans chunk chicken breast in water, drained very well
- 1 cup real mayonnaise
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- 2 Tbsp sweet pickle relish
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Drain the canned chicken thoroughly, pressing out as much liquid as possible. Place the drained chicken in a medium bowl and use a fork to flake it apart.
- Add the finely chopped celery and red onion to the bowl with the chicken.
- In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, and garlic powder until smooth.
- Pour the dressing over the chicken and vegetables. Gently fold everything together until evenly combined.
- Season with salt and pepper to taste.
- For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- Drain Well: The most important step for a creamy, not watery, salad is to drain the chicken completely.
- Variations: Feel free to add in a handful of halved grapes, toasted pecans, or a pinch of cayenne for a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.