Quick way to grow 5-ingredient chicken salad recipe with canned chicken

Are you craving a delicious, protein-packed meal but short on time? A chicken salad recipe with canned chicken might be just what you need!

This versatile dish combines the convenience of pantry staples with fresh ingredients to create a satisfying meal in minutes. Whether you’re looking for a quick lunch, a light dinner, or a party appetizer, this canned chicken salad with mayonnaise delivers on both flavor and convenience without compromising on taste.

Ingredients & Kitchen Tools

Main Ingredients:
– 2 (12.5 oz) cans of chicken breast, drained
– ½ cup mayonnaise (adjust to taste)
– 1 tablespoon Dijon mustard
– 2 celery stalks, finely diced
– ¼ cup red onion, finely chopped
– 1 tablespoon fresh lemon juice
– ¼ cup sliced almonds or chopped walnuts (optional)
– ¼ cup dried cranberries or grapes (optional)
– Salt and pepper to taste
– 1 teaspoon fresh dill or tarragon (optional)

Kitchen Tools:
– Medium mixing bowl
– Fork or two for shredding chicken
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Rubber spatula for mixing

Preparation & Cooking Time

Prep Time: 10-15 minutes
Total Time: 15 minutes (plus optional chilling time)

This recipe is perfect for busy weeknights or quick lunches, as it requires no actual cooking. The longest part of the process is chopping the vegetables and chilling the salad if desired. It’s a beginner-friendly recipe that anyone can master, even with minimal cooking experience.

Step-by-Step Instructions

1. Drain and Prepare the Chicken:
Open the canned chicken and drain thoroughly. Transfer to a medium bowl and use two forks to shred the chicken into smaller, bite-sized pieces.

2. Chop the Vegetables:
Finely dice the celery and red onion. Make sure to cut them small enough to distribute evenly throughout the chicken salad recipe with canned chicken but large enough to provide a satisfying crunch.

3. Combine Ingredients:
Add the diced celery, red onion, mayonnaise, Dijon mustard, and lemon juice to the bowl with the chicken. If using, add the nuts, dried fruit, and herbs.

4. Mix Thoroughly:
Gently fold all ingredients together until well combined. For a creamier texture in your canned chicken salad with mayonnaise, add an extra tablespoon of mayonnaise.

5. Season to Taste:
Add salt and freshly ground black pepper to taste. Start with a little and adjust as needed.

6. Chill (Optional):
For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Nutritional Benefits / Advantages

This chicken salad is high in protein, making it a satisfying meal option. The canned chicken provides lean protein while being low in fat. Adding celery and onions increases the fiber and vitamin content. The optional nuts add healthy fats and additional protein, while dried fruits contribute antioxidants and natural sweetness.

One serving (about ½ cup) contains approximately:
– Calories: 250-300
– Protein: 15-20g
– Carbohydrates: 5-10g
– Fat: 15-20g (varies based on mayonnaise amount)

Tips, Variations, or Cooking Advice

– Lighter Version: Substitute half the mayonnaise with Greek yogurt for fewer calories and more protein.
– Texture Variations: Add diced apples, water chestnuts, or pickles for extra crunch.
– Serving Ideas: Serve on croissants, whole grain bread, in lettuce wraps, or on a bed of mixed greens.
– Flavor Boost: Add curry powder, smoked paprika, or Italian herbs for different flavor profiles.
– Keto-Friendly: Skip the dried fruit and serve in lettuce cups instead of bread for a low-carb option.

Common Mistakes to Avoid

1. Not Draining Chicken Properly: Excess liquid will make your salad watery. Drain thoroughly or even pat the chicken dry with paper towels.
2. Over-mixing: Stir ingredients gently to avoid breaking down the chicken too much. You want some texture!
3. Under-seasoning: Canned chicken can be bland, so don’t be afraid to season well with salt, pepper, and herbs.
4. Serving Immediately: Allowing the salad to chill helps flavors develop. If possible, make it ahead of time.

Storage & Reheating Tips

This chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s not recommended to freeze mayonnaise-based salads as they can separate and become watery upon thawing.

For best results, store in a glass container rather than plastic to prevent odors from transferring. This dish doesn’t require reheating and is best enjoyed cold.

Conclusion

Creating a delicious chicken salad recipe with canned chicken doesn’t have to be complicated or time-consuming. With just a few pantry staples and fresh ingredients, you can whip up a satisfying meal that’s perfect for any occasion. The versatility of this canned chicken salad with mayonnaise means you can customize it to suit your taste preferences or dietary needs. Give this recipe a try next time you need a quick, protein-packed meal that doesn’t sacrifice on flavor!

FAQs

Can I use rotisserie chicken instead of canned chicken?
Yes! Simply shred about 2 cups of rotisserie chicken and proceed with the recipe as written. This can add more flavor but requires more prep work.

How can I make this recipe dairy-free?
Use a dairy-free mayonnaise alternative, and you’re all set! The rest of the ingredients are naturally dairy-free.

Is this recipe gluten-free?
The chicken salad itself is gluten-free, but be sure to serve it on gluten-free bread or in lettuce wraps if you have gluten sensitivities.

How long will this chicken salad last in the refrigerator?
When stored in an airtight container, this chicken salad will last 3-4 days in the refrigerator. Do not leave it at room temperature for more than 2 hours.

Can I add eggs to this chicken salad?
Absolutely! Hard-boiled eggs make a great addition. Chop 1-2 hard-boiled eggs and fold them in with the other ingredients for added protein and richness.