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Super EASY Canned Chicken Salad Recipe

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We have a ton of canned chicken in my pantry that I using for lunch to feed my family. I made a delicious Canned Chicken Salad Recipe that my whole family enjoyed. 

Pantry Chicken Salad

This yummy chicken salad is made with ingredients you will have in your fridge and pantry already. I have given some options to help you substitute just in case you are running low one veggies. 

We love making fresh summer salad with lots of fruits and veggies like this Fresh Corn Salad, Fresh Tomato Salad, Watermelon Feta Salad, and Healthy Tuna Salad. If you are looking for more canned salad options, this Frog Eye Salad is made with canned fruit and coconut. 

Canned Chicken 

You can make this Canned Chicken Salad Recipe with canned or fresh oven baked or even boiled chicken. I have made it with all three and there is not much of difference.

If you use fresh chicken, you can add marinade or oil to bake it to add additional flavors. I used a 12.5 oz can of Kirkland Signature Chicken Breast. I bought it in bulk from Costco during hurricane season and it has sat unused since then.

To make this I drained it and rinsed it before use. 

Kirklands canned chicken

Canned Chicken Salad Recipe

Skip the ready made chicken salad from the grocery store and spend 5 extra minutes to make this chicken salad at home. You’ll save money and get to add exactly what you want into the salad. 

Chicken Salad Ingredients 

  • 12.5 oz can of Kirkland Signature Chicken Breast
  • 1/4 cup mayo – we used avocado mayo 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1/4 cup green olives, pitted and sliced 
  • 2 Celery stalks 

What to Eat with Chicken Salad Dip 

This chicken salad can be used as chicken dip by just adding a little more mayo. It can be be very scoopable and spreadable. Here are some ideas on what to spread it on and what to scoop it with.

  1. Crackers – Choose your favorite crackers to dip 
  2. Chips – Tortilla Chips are a great choice or make your own Low Carb Tortilla Chips Recipe
  3. Bread 0r Toast – Spread on your favorite bread or toast
  4. Pretzels – You can dip curl traditional hard pretzels or make your own soft pretzels
  5. Vegetables: Celery, Broccoli, Carrots, Sliced Red Peppers, Sliced Green Peppers, Raw Broccoli, Raw Cauliflower, Snap Peas

canned chicken salad recipe

Keto Friendly 

This Canned Chicken Salad Recipe is Keto Friendly. If you eat it with lettuce wraps, veggies or low carb chips, you can keep this salad Keto.

Variations in Ingredients

  • Add Bacon! Bacon is always a fantastic addition to just about any creamy dip like this. Pre-cooked store bought bacon is totally fine. Just make up about 4-6 slices, cut up in bite sized pieces and add to your finished dip and stir in.
  • Add Cheese! I personally believe cheddar cheese is THE cheese for dips. It has a nice sharp flavor and is also a pretty color (and your eyes also love to eat). That being said, Pepper jack cheese would be a great change or even splitting your cheddar and pepper jack in half for this recipe would give it a little extra kick.

How to Make Canned Chicken Salad? 

Open the canned chicken with a can opener. 

Kirklands canned chicken

Drain and rinse the chicken in the can. 

canned chicken

canned chicken

Then, add the chicken and washed celery stalks into a food processor. 

Food process the chicken

Pulse until the chicken and celery are broken up into small bits. 

Remove the chicken and celery from the food processor and add them to mixing bowl. 

Chicken Salad Dip

Next, add in the 1/4 cup of mayo along with salt and pepper. 

Mix all ingredients

Mix the ingredients together. 

Slice pitted olives and add on top. 

canned chicken salad recipe

Need More Salad Recipes? 

Print the Chicken Salad Recipe 

I like to print my recipes so that I can use it while I am cooking. I don’t like getting food on my phone.

canned chicken salad recipe

Canned Chicken Salad Recipe

We have a ton of canned chicken in my pantry that I using for lunch. I made a delicious Canned Chicken Salad Recipe that my family enjoyed. 
5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: salad
Prep Time: 5 minutes
Servings: 4 people
Calories: 209kcal

Equipment

  • Food Processor

Ingredients

  • 12.5 oz Chicken Breast
  • 1/4 cup mayo
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup green olives pitted and sliced
  • 2 Celery stalks

Instructions

  • Open the canned chicken with a can opener.
  • Drain and rinse the chicken in the can.
  • Then, add the chicken and washed celery stalks into a food processor.
  • Pulse until the chicken and celery are broken up into small bits.
  • Remove the chicken and celery from the food processor and add them to mixing bowl.
  • Next, add in the 1/4 cup of mayo along with salt and pepper.
  • Mix the ingredients together.
  • Slice pitted olives and add on top.

Video

Nutrition

Calories: 209kcal | Carbohydrates: 1g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 615mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Pantry Chicken Salad

 

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