Easy Canned Chicken Salad Recipe

This canned chicken salad recipe is a quick, delicious, and budget-friendly meal made with canned chicken, mayonnaise, celery, and simple seasonings. It takes less than 10 minutes to prepare, requires no cooking, and can be customized with sweet, savory, or spicy add-ins. Perfect for sandwiches, wraps, lettuce cups, or meal-prep lunches.

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Prep Time 10

Total Time 10

Servings: 4

Course: Snack

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

2 cans 10–12 oz canned chicken, drained
½ cup mayonnaise or Greek yogurt
¼ cup finely chopped celery
1 tablespoon lemon juice
1 tablespoon finely chopped onion optional
½ teaspoon garlic powder
½ teaspoon salt adjust to taste
1 teaspoon black pepper
Optional Add-Ins:
Grapes diced apples, dried cranberries
Pickles or sweet relish
Almonds pecans, or walnuts
Green onions dill, parsley
Dijon mustard or ranch seasoning

Equipment

Mixing bowl
Fork (for shredding canned chicken)
Knife and cutting board
Measuring cups and spoons
Airtight container (for storing leftovers)

Method

Drain the canned chicken and use a fork to break it apart into small pieces.
In a mixing bowl, combine mayonnaise (or Greek yogurt), lemon juice, garlic powder, salt, and pepper.
Add celery and any optional mix-ins, such as pickles, nuts, or herbs.
Fold in the chicken until everything is evenly coated and well mixed.
Taste and adjust seasonings based on preference.
Chill for 20–30 minutes for best flavor, or serve immediately.

Notes

For a healthier option, substitute Greek yogurt for part or all of the mayonnaise.
To make it sweeter, add grapes or diced apples.
To make it savory or tangy, add dill pickles, mustard, or fresh herbs.
Store in an airtight container in the refrigerator for 3–4 days.
Avoid freezing if using mayonnaise (it may separate).