Are you tired of the same old boring salads? Look no further! With a can of chicken, some fresh ingredients, and a little creativity, you can whip up a delicious and easy-to-make salad that’s perfect for lunch or dinner. In this article, we’ll explore 18 different canned chicken salad recipes that are sure to satisfy your cravings. From classic combinations like celery and mayo to bold flavors like curry and raisins, there’s something for everyone.
Classic Canned Chicken Salad with Celery and Mayo is a timeless favorite that’s easy to make and always a hit. Simply combine the canned chicken with diced celery, mayonnaise, salt, and pepper, and serve on top of a bed of lettuce or as a sandwich filling. But if you’re looking for something a little more adventurous, why not try Spicy Buffalo Canned Chicken Salad, which adds a kick of heat to the classic formula? Or how about Creamy Avocado Canned Chicken Salad, which adds some healthy fats and creamy texture to the mix?
Classic Canned Chicken Salad with Celery and Mayo
This timeless recipe is a staple for any occasion. With just a few simple ingredients, you can whip up a delicious and satisfying salad that’s perfect for lunch, dinner, or as a snack.
Ingredients:
– 1 (12 oz) can of chicken breast, drained and flaked
– 2 stalks of celery, diced
– 1/2 cup of mayonnaise
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the flaked chicken, diced celery, and mayonnaise.
2. Mix until all the ingredients are well combined and the chicken is coated with the dressing.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None required! This salad is ready in just a few minutes of mixing.
Spicy Buffalo Canned Chicken Salad
This recipe combines the flavors of buffalo chicken with a spicy kick, all packed into a convenient canned salad perfect for lunches or snacks.
Ingredients:
– 1 (12.5 oz) can of chicken breast in water, drained and flaked
– 1/4 cup ranch dressing
– 2 tbsp hot sauce (Frank’s RedHot or similar)
– 1/4 cup crumbled blue cheese
– 1/2 cup chopped celery
– 1/2 cup chopped onion
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the chicken, ranch dressing, and hot sauce. Mix until well combined.
2. Stir in the blue cheese, celery, and onion until everything is fully incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-10 minutes (mostly prep time)
Creamy Avocado Canned Chicken Salad
This refreshing salad combines the creaminess of avocado with the convenience of canned chicken, making it a perfect addition to any meal or snack. With only a few ingredients and simple preparation, you’ll be enjoying this delicious treat in no time!
Ingredients:
– 1 ripe avocado, diced
– 1 can (12 oz) of cooked chicken breast, drained and flaked
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the diced avocado, canned chicken, mayonnaise, cilantro, and lime juice.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just mix and chill.
Greek-Style Canned Chicken Salad with Feta and Olives
A refreshing twist on traditional chicken salad, this recipe combines the convenience of canned chicken with the bold flavors of Greece. Perfect for a quick lunch or dinner.
Ingredients:
– 1 (12 oz) can of white meat chicken
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 tbsp plain Greek yogurt
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Drain the liquid from the canned chicken and flake it into a bowl.
2. Add the crumbled feta cheese, sliced olives, Greek yogurt, and lemon juice to the bowl with the chicken.
3. Mix until well combined.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or dill, if desired.
6. Serve on bread, crackers, or as a topping for salads.
Cooking Time: None! This recipe is ready in just 5 minutes.
Curry Canned Chicken Salad with Raisins
A flavorful and refreshing twist on traditional chicken salad, this recipe combines the convenience of canned chicken with the warmth of curry powder and the natural sweetness of raisins.
Ingredients:
– 1 (12 oz) can of chicken breast or thighs in water
– 2 tbsp curry powder
– 1/4 cup mayonnaise
– 1/4 cup chopped celery
– 1/4 cup chopped red bell pepper
– 1/4 cup raisins
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Drain the liquid from the canned chicken and place it in a medium-sized bowl.
2. In a small bowl, mix together curry powder and mayonnaise until well combined.
3. Add the curry-mayo mixture to the canned chicken and stir until the chicken is fully coated.
4. Stir in chopped celery, red bell pepper, and raisins.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled, garnished with fresh parsley or cilantro if desired.
Cooking Time: 10-15 minutes (prep time) + chilling time
Asian-Inspired Canned Chicken Salad with Sesame Dressing
Elevate your lunch game with this quick and easy recipe that combines the convenience of canned chicken with the bold flavors of Asia. This salad is perfect for a busy day when you need something tasty and nutritious in no time.
Ingredients:
– 1 can of cooked chicken breast (drained and flaked)
– 1/2 cup of mixed greens
– 1/4 cup of chopped scallions
– 1/4 cup of sliced red bell peppers
– 2 tablespoons of sesame oil
– 2 tablespoons of soy sauce
– 1 tablespoon of honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, flaked chicken, scallions, and red bell peppers.
2. In a small bowl, whisk together the sesame oil, soy sauce, and honey until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
BBQ Ranch Canned Chicken Salad
This sweet and tangy salad is a perfect blend of flavors, using canned chicken as the base. With just a few simple ingredients, you can whip up a delicious and satisfying side dish or snack.
Ingredients:
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1/2 cup mayonnaise
– 1/4 cup ranch dressing
– 1 tablespoon BBQ sauce
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the flaked chicken, mayonnaise, ranch dressing, and BBQ sauce. Mix until well combined.
2. Stir in the chopped parsley and season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
4. Serve chilled or at room temperature.
Cooking Time: None required! This salad is ready in just a few minutes of mixing.
Pesto Canned Chicken Salad with Sun-Dried Tomatoes
This refreshing salad combines the flavors of pesto, canned chicken, and sun-dried tomatoes for a quick and easy meal.
Ingredients:
– 1 (12 oz) can of cooked chicken breast, drained
– 1/4 cup of pesto sauce
– 1 cup of mixed greens
– 1/2 cup of chopped sun-dried tomatoes
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the canned chicken breast, pesto sauce, and mixed greens.
2. Toss until the chicken is well coated with the pesto sauce and the greens are evenly distributed.
3. Add the chopped sun-dried tomatoes and toss gently to combine.
4. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 10 minutes
Southwest Canned Chicken Salad with Black Beans and Corn
This flavorful salad combines the convenience of canned chicken with the vibrant flavors of the Southwest. Perfect for a quick lunch or dinner, this recipe is easy to prepare and packed with nutrients.
Ingredients:
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped red bell pepper
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: lime wedges for serving
Instructions:
1. In a large bowl, combine the chicken, black beans, corn, and red bell pepper.
2. Drizzle with olive oil and sprinkle with cumin.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Cranberry Walnut Canned Chicken Salad
This recipe adds a burst of flavor and texture to traditional chicken salad with the addition of tart cranberries and crunchy walnuts. Perfect for a quick and easy lunch or dinner, this salad is sure to please.
Ingredients:
– 1 (12 oz) can of cooked chicken breast
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons cranberry sauce
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned chicken and place it in a medium-sized bowl.
2. In a separate bowl, mix together the mayonnaise, parsley, and salt and pepper to taste.
3. Add the mayonnaise mixture to the chicken and stir until well combined.
4. Fold in the chopped walnuts and cranberry sauce.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10 minutes
Mediterranean Canned Chicken Salad with Lemon and Herbs
A refreshing twist on traditional chicken salad, this Mediterranean-inspired dish combines the convenience of canned chicken with bright, citrusy flavors and fragrant herbs.
Ingredients:
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, whisk together lemon juice, garlic, and olive oil.
2. Add the flaked chicken to the bowl and toss until coated with the lemon mixture.
3. Stir in parsley and dill.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This salad is ready to serve straight from the fridge.
Tex-Mex Canned Chicken Salad with Jalapeños
Add a kick to your lunch routine with this flavorful and easy-to-make canned chicken salad, infused with the bold flavors of Tex-Mex cuisine.
Ingredients:
– 1 (12 oz) can of white meat chicken in water, drained
– 1/2 cup of chopped red bell pepper
– 1/4 cup of chopped fresh cilantro
– 2 tablespoons of lime juice
– 1 teaspoon of ground cumin
– 1/4 teaspoon of paprika
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons of mayonnaise
Instructions:
1. In a medium-sized bowl, combine the drained chicken, red bell pepper, cilantro, lime juice, cumin, paprika, salt, and pepper. Mix well.
2. Add the chopped jalapeño pepper to the mixture and stir until combined.
3. Fold in the mayonnaise until the salad reaches your desired consistency.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None, as this is a chilled salad.
Dill Pickle Canned Chicken Salad
This classic chicken salad recipe gets a tangy boost from the addition of dill pickle juice and chopped fresh dill. Perfect for sandwiches, salads, or snacks, this creamy concoction is sure to please.
Ingredients:
– 1 (12 oz) can of cooked chicken
– 1/2 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– 1 tablespoon of chopped fresh dill
– 1 tablespoon of dill pickle juice
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned chicken and place it in a medium-sized bowl.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
3. Add the chopped fresh dill and dill pickle juice to the mayonnaise mixture, stirring until combined.
4. Pour the mayonnaise mixture over the chicken, mixing until fully incorporated.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This recipe is ready when you are.
Apple Pecan Canned Chicken Salad
This sweet and savory salad combines the comfort of canned chicken with the crunch of pecans and the freshness of apples, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can (12 oz) of chicken breast in water
– 1/2 cup chopped fresh apple (Granny Smith or Honeycrisp)
– 1/4 cup chopped pecans
– 1 tablespoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned chicken and flake it into a medium-sized bowl.
2. Add the chopped apple, pecans, Dijon mustard, and honey to the bowl with the chicken.
3. Mix until well combined, adjusting seasoning as needed.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional chopped pecans or a sprinkle of paprika if desired.
Cooking Time: 5-10 minutes (mostly prep time)
Bacon Ranch Canned Chicken Salad
Transforming canned chicken into a delicious salad just got a whole lot easier with this Bacon Ranch Canned Chicken Salad recipe! With the smoky flavor of bacon and the tanginess of ranch dressing, you’ll be hooked from the first bite.
Ingredients:
– 1 (12 oz) can of chicken breast in water
– 6 slices of cooked bacon, crumbled
– 1/2 cup of mayonnaise
– 1 tablespoon of ranch seasoning
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned chicken and flake it into a bowl.
2. Add the crumbled bacon, mayonnaise, and ranch seasoning to the bowl. Mix until well combined.
3. Stir in the chopped parsley.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of preparation.
Enjoy your Bacon Ranch Canned Chicken Salad!
Garlic Parmesan Canned Chicken Salad
This creamy salad is a delicious twist on traditional chicken salad, featuring the rich flavors of garlic and parmesan cheese. Perfect for a quick and easy lunch or dinner, this recipe is sure to become a favorite!
Ingredients:
– 1 (12 oz) can of cooked chicken breast
– 2 cloves of garlic, minced
– 1/4 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– 1 teaspoon of grated parmesan cheese
– Salt and pepper to taste
– Chopped fresh parsley or thyme for garnish (optional)
Instructions:
1. Drain the liquid from the canned chicken and flake it into a bowl.
2. Add the minced garlic, mayonnaise, Dijon mustard, and grated parmesan cheese to the bowl with the chicken.
3. Mix until well combined and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with chopped fresh parsley or thyme if desired.
Cooking Time: None! This recipe is a quick and easy assembly of ingredients.
Sweet and Tangy Canned Chicken Salad with Grapes
This sweet and tangy canned chicken salad is a refreshing twist on the classic recipe, perfect for potlucks or casual gatherings. With the sweetness of grapes and the tanginess of mayonnaise, this dish is sure to please!
Ingredients:
– 1 (10 oz) can of chicken breast in water, drained
– 1/2 cup of mayonnaise
– 1/4 cup of red grapes, halved
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the canned chicken, mayonnaise, Dijon mustard, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Stir in the halved grapes until they’re evenly distributed throughout the salad.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled.
Cooking Time: 5-10 minutes (mostly prep time)
Loaded Baked Potato Canned Chicken Salad
This recipe combines the comfort of baked potatoes with the convenience of canned chicken, creating a satisfying and filling salad. Perfect for a quick lunch or dinner option.
Ingredients:
– 2 large baked potatoes
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Bake potatoes for 45-60 minutes, or until tender.
2. In a large bowl, combine flaked chicken, mayonnaise, Dijon mustard, and parsley. Mix well.
3. Slice baked potatoes in half lengthwise and scoop out some of the flesh to make room for filling.
4. Divide the chicken mixture among the potato halves.
5. Top with shredded cheddar cheese (if using).
6. Serve warm or at room temperature.
Cooking Time: 1 hour (including baking time)
Summary
Looking for delicious and easy canned chicken salad recipes? Look no further! This article features 18 mouth-watering recipes that are perfect for a quick lunch or dinner. From classic combinations like celery and mayo, to bold flavors like spicy buffalo and curry, there’s something for everyone. Try adding some Mediterranean flair with feta and olives, or go tropical with sesame dressing. Whether you’re in the mood for something creamy, tangy, or savory, these recipes are sure to satisfy your cravings.
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