Canned Chicken Salad (Simple & Delish)
This canned chicken salad turns this pantry staple into a high-protein, flavor-packed meal you’ll actually look forward to eating. Use it for sandwiches, wraps, or eat it as is with crackers.
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Ingredients
- 12.5 ounce can of canned chicken
- ¼ cup mayonnaise, or plain Greek yogurt
- ½ lemon, juiced
- ¼ teaspoon salt & pepper
- 1 rib celery, finely chopped
- ¼ cup dried cranberries
Instructions
Prep:
- Open the can of chicken and rinse the chicken under running water to remove some of the canned gelatin. This is optional, but helpful if you don't like the slimy texture in canned chicken.
Make the chicken salad:
- In a bowl, combine the lemon juice, mayonnaise, salt, and pepper.
- Add the canned chicken to the bowl, and with a fork, break up the large chicken chunks into smaller pieces or shred it as fine as you like. This step is about the texture you prefer.
- Add the chopped celery and dried cranberries to the bowl and toss to combine the chicken salad with the dressing, until all pieces are coated well.
Chill & serve:
- The chicken salad can be enjoyed immediately or after chilling in the fridge, absorbing the fresh citrus flavors. This salad can easily be doubled.
Storage:
- Refrigerate any leftover chicken salad for up to 4 days. I do not recommend freezing because the texture changes.
Nutrition
Serving: 1 serving | Calories: 246kcal | Carbohydrates: 18g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1181mg | Potassium: 59mg | Fiber: 2g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.3mg
