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Bowl of creamy canned chicken salad with celery and red onion on a wooden board

Easy Canned Chicken Salad Recipe

A quick and satisfying canned chicken salad ready in just 5 minutes of active prep. Creamy, crunchy, and fully customizable—perfect for sandwiches, wraps, or lettuce cups.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

  • 2 cans (12.5 oz each) premium chunk chicken, drained
  • 1/2 cup mayonnaise or Greek yogurt Greek yogurt for lighter option
  • 1/4 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup Granny Smith apple, diced optional
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Drain the canned chicken thoroughly and place in a large bowl. Use a fork to break apart any large chunks, maintaining some texture.
  2. Add the diced celery, red onion, and apple to the bowl.
  3. In a separate bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, and Dijon mustard until smooth.
  4. Pour the dressing over the chicken mixture and gently fold together until evenly coated.
  5. Season with salt and pepper to taste. Add gradually since canned chicken already contains some sodium.
  6. Fold in any optional add-ins like dried cranberries or walnuts.
  7. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.