Are you staring at that can of chicken in your pantry wondering what to do with it? I’ve been there! For the longest time, I considered canned chicken as just “emergency food” until I discovered how to transform it into an amazing chicken salad that rivals anything you’d get at a deli counter.
Today, I’m sharing my favorite canned chicken salad recipe that’s creamy, flavorful, and totally customizable Trust me, once you try this, you’ll be stocking up on canned chicken like my husband does (he buys the multi-pack from Sam’s on repeat!)
Why Use Canned Chicken for Chicken Salad?
Before diving into the recipe, let’s talk about why canned chicken is actually perfect for chicken salad:
- Convenience – Already cooked and ready to use
- Texture – Fork-tender and easy to shred
- Shelf-stable – Keep it in your pantry for months
- Protein-packed – High in protein just like fresh chicken
- Cost-effective – Often cheaper than buying fresh chicken breasts
While slightly higher in sodium than home-cooked chicken, canned chicken makes up for it with convenience and taste when prepared properly
Basic Canned Chicken Salad Recipe (10-Minute Version)
Let’s start with a super simple recipe that you can whip up in just 10 minutes!
Ingredients:
- 1 can (12.5 oz) chicken breast, drained
- ¼ cup mayonnaise (or Greek yogurt for a healthier option)
- ½ lemon, juiced
- ¼ teaspoon salt and pepper
- 1 rib celery, finely chopped
- ¼ cup dried cranberries (or fresh grapes, halved)
Instructions:
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Prep the chicken: Open the can and drain the liquid. For better texture, quickly rinse the chicken under running water to remove some of the canning gelatin.
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Make the dressing: In a medium bowl, combine mayonnaise, lemon juice, salt, and pepper.
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Add the chicken: Place the drained chicken in the bowl and use a fork to break up larger chunks into smaller pieces or shred it to your preferred texture.
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Mix in extras: Add the chopped celery and cranberries (or grapes) to the bowl.
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Combine: Toss everything together until well coated with the dressing.
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Chill: For best flavor, refrigerate for at least 30 minutes before serving, though it’s totally fine to eat right away if you’re hungry!
This basic recipe is just the beginning. The magic of chicken salad is how easily you can customize it!
Deli-Style Canned Chicken Salad with Grapes
Want something that tastes like it came from a fancy deli counter? This version will impress anyone who tries it.
Ingredients:
- 12.5 oz can of chicken breast, drained
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon sugar
- ½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 red grapes, halved or quartered
- ⅛ cup thinly sliced scallions (green parts)
- ⅛ cup slivered almonds, toasted
Instructions:
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Whisk together the mayonnaise, lime juice, ginger, sugar, salt, and pepper in a bowl.
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Add the drained chicken and use a fork to mix everything together, shredding the chicken in the process.
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Gently stir in the sliced grapes and scallions.
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Toast the slivered almonds in a dry skillet over medium heat until lightly browned (about 4-5 minutes), stirring frequently.
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For maximum crunch, add the toasted almonds right before serving. Otherwise, mix them in with everything else.
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Pro tip: For true deli flavor, refrigerate for at least 4 hours or overnight before serving. This resting period allows all the flavors to meld together!
Southern-Style Canned Chicken Salad
If you prefer a more traditional Southern-style chicken salad with sweet relish, this version is for you!
Ingredients:
- 2 cans (12.5 oz each) chicken breast, drained
- ¼ cup mayonnaise
- ¼ cup sweet relish (or dill relish for keto-friendly version)
- ½ cup chopped pecans
- 1 cup sliced red grapes
- ½ cup chopped celery (optional)
- ¼ cup chopped onion (optional)
- Salt and pepper to taste
Instructions:
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Drain the canned chicken (pro tip: save the broth for future recipes!).
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Add the drained chicken to a large bowl and use a fork to crumble up all the chunks.
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Chop the pecans and slice the grapes.
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Add mayo, relish, chopped pecans, sliced grapes, salt, and pepper to the bowl.
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If using, add the optional celery and onion.
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Combine all ingredients and chill in the refrigerator.
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Best served within 3 days.
Tips for the Best Canned Chicken Salad
After making tons of chicken salad over the years, I’ve learned a few tricks:
1. Draining and Rinsing
My husband swears that rinsing canned chicken improves the texture by removing the gelatin that forms during canning. While not required, it does make a difference!
2. Getting the Right Texture
Use a fork (or two) to break down the chicken to your preferred texture:
- For chunkier salad: Just break apart the largest pieces
- For finer texture: Shred thoroughly with forks
3. Make-Ahead Magic
Chicken salad is actually BETTER the next day! The flavors have time to meld together, creating that authentic “deli” taste. If you can, make it the night before you plan to serve it.
4. Storage Guidelines
- Store in an airtight container in the fridge (41°F or lower)
- Good for up to 4 days
- Don’t leave at room temperature for more than 2 hours
Customize Your Chicken Salad
One of the best things about chicken salad is how easy it is to make it your own! Here are some mix-and-match ideas:
Proteins:
- Canned chicken breast (the star of this show!)
- Rotisserie chicken (skin removed)
- Home-cooked chicken breast
Creamy Base:
- Mayonnaise (full fat gives best texture)
- Miracle Whip
- Greek yogurt (plain)
- Sour cream
Crunchy Elements:
- Celery
- Toasted nuts (almonds, pecans, walnuts)
- Water chestnuts
Sweet Mix-ins:
- Red or green grapes
- Dried cranberries
- Diced apples
- Mandarin oranges
- Dried cherries
Flavorful Add-ins:
- Sweet or dill relish
- Scallions or chives
- Diced red onion
- Fresh herbs (dill, parsley, tarragon)
- Lemon or lime juice
- Curry powder
- Dijon mustard
Serving Suggestions
Now that you’ve made an amazing chicken salad, here’s how to enjoy it:
Sandwich Style:
- On ciabatta bread
- In a croissant
- On whole wheat bread
- In a wrap
- In a pita pocket
Low-Carb Options:
- Lettuce cups/wraps
- Over a bed of greens
- Stuffed in an avocado half
- With cucumber slices
Party Ideas:
- On crackers (Triscuits, Ritz, or Club crackers work great)
- Mini croissant sandwiches for a shower or party
- In phyllo cups as an appetizer
Is Canned Chicken Salad Healthy?
While canned chicken is slightly higher in sodium than fresh chicken, this chicken salad is high in protein and can be part of a nutritious meal. To make it healthier:
- Swap mayo for Greek yogurt
- Use low-sodium canned chicken packed in water
- Load up on the veggies (celery, onions)
- Serve on a bed of greens instead of bread
Keto-Friendly Version
To make this chicken salad keto-friendly:
- Replace sweet relish with dill relish
- Skip the grapes or other fruit
- Use full-fat mayo
- Serve on lettuce cups instead of bread
FAQ About Canned Chicken Salad
Q: How long will chicken salad last in the fridge?
A: Up to 4 days in an airtight container.
Q: Can I freeze chicken salad?
A: I don’t recommend it as the texture changes when thawed.
Q: What can I substitute for mayonnaise?
A: Greek yogurt, sour cream, or Miracle Whip all work well.
Q: Which canned chicken is best?
A: Look for canned chicken breast (not whole canned chicken) packed in water.
Q: Is canned chicken already cooked?
A: Yes! It’s fully cooked and ready to use right from the can.
Wrapping Up
I’ve gone from thinking of canned chicken as just “emergency food” to keeping it stocked in my pantry specifically for making chicken salad. It’s such a versatile, protein-packed meal that comes together in minutes!
Whether you prefer it classic with celery and mayo, dressed up with grapes and nuts, or Southern-style with sweet relish, canned chicken salad is a budget-friendly way to enjoy a delicious meal any day of the week.
Give one of these recipes a try, and I bet you’ll be convinced that canned chicken deserves a permanent spot in your pantry rotation!
What’s your favorite way to make chicken salad with canned chicken? I’d love to hear your variations in the comments!
What is in chicken salad? (scroll down for printable recipe card)
This easy chicken salad recipe calls for simple ingredients that you can purchase at your local grocery store.
- canned chicken breasts
- mayo or miracle whips
- sweet relish or dill pickle relish
- pecans
- red grapes
- salt and black pepper, I add very little salt to my recipe
- crisp celery (optional) I am not crazy about the celery or the onion, so I leave these two items out of my recipe. But, I do give you the measurements just in case you want to add either one of these to your chicken salad.
- onion (optional)
How do I make my favorite chicken salad recipe? (scroll down for printable recipe card)
- Take your canned chicken breasts and drain off all of the chicken broth (Be sure to freeze this broth for recipes in the future)
- Add your drained chicken breasts to a large bowl
- Take a fork and crumble up all of the chicken breast chunks
- Chop up the pecans and slice the grapes
- Add mayo, relish, chopped pecans, sliced red grapes, salt, and black pepper.
- Plus, add optional celery and onion
- Combine and chill in the refrigerator.
- Serve within 3 days
