Canned Chicken Salad
A quick and easy canned chicken salad featuring chicken, mayo, celery, and sweet relish, perfect for lunches and potlucks.
Ingredients
Main Ingredients
- 2 cans (12.5-ounce each) canned chicken, drained
- 1/3 cup mayonnaise Add more if desired
- 1 stalk celery, finely chopped
- 2 tablespoons sweet relish or chopped pickles
- 1/2 teaspoon onion powder
- to taste salt
- to taste black pepper
Optional Mix-Ins
- 1/4 cup red grapes, halved
- 1 teaspoon yellow mustard
- 1/8 teaspoon paprika
Instructions
Preparation
- Open and drain the canned chicken thoroughly. Press with a spoon or use a paper towel to remove excess liquid if needed.
- Place the drained chicken in a mixing bowl. Use a fork to shred or flake the chicken into bite-sized pieces.
- Add the mayonnaise and stir gently until the chicken is evenly coated. Add more mayo if you like a wetter salad.
- Mix in the finely chopped celery, sweet relish (or pickles), and onion powder. Stir until combined.
- If using optional add-ins, fold in the chopped hard-boiled egg, halved grapes, diced apple, yellow mustard, and a sprinkle of paprika.
- Season with salt and fresh black pepper to taste. Taste and tweak with lemon juice if desired.
- For best flavor, cover and chill for 10–15 minutes to let the flavors meld. Serve cold or at room temperature.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. Do not freeze the salad as it does not hold well once mixed.