Description
A quick and easy canned chicken salad recipe that combines shredded canned chicken with crisp celery, tangy dill pickles, and a creamy dressing.
Ingredients
Scale
- 3 Cups Canned Chicken (drained and dry, or substitute with cooked, shredded chicken)
- 1 Cup Dill Pickles (chopped)
- 1/2 Cup Red Onion (finely chopped)
- 1/2 Cup Celery (finely chopped)
- 1 Cup Mayonnaise
- 6 Tablespoons Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dill (chopped)
- 1/2 Teaspoon Kosher Salt (optional)
Instructions
- Drain the canned chicken completely and pat it dry with paper towels to remove any excess liquid.
- In a large bowl, combine the dried canned chicken, chopped dill pickles, finely chopped red onion, and celery. Stir gently.
- Add the mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and kosher salt to the bowl. Mix thoroughly.
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes. Serve chilled.
Notes
- Perfect for sandwiches, lettuce wraps, or as a light meal.
- This salad is ready in just 10 minutes.
- Can serve 6 people.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Canned Chicken Salad