Sometimes the simplest ingredients inspire the most delicious creations! If you’ve ever stared at a can of chicken wondering what to make beyond the usual sandwich, you’re in for a treat. We’ve gathered 20 fantastic canned chicken salad recipes that are perfect for quick lunches, easy dinners, or potluck hits. Get ready to transform this pantry staple into something truly special—let’s dive in!
Classic Canned Chicken Caesar Salad
Viral hack alert: This canned chicken Caesar salad is your new pantry hero. Transform basic ingredients into a creamy, crunchy lunch in minutes—no fancy skills required. Seriously, it’s that easy.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 5-ounce cans of chunk chicken, drained
– A big handful of romaine lettuce, chopped
– A generous 1/4 cup of grated Parmesan cheese
– A heaping 1/4 cup of Caesar dressing (store-bought is fine!)
– A small handful of croutons (about 1/2 cup)
– A splash of lemon juice (about 1 tablespoon)
– A pinch of black pepper
Instructions
1. Open and drain both cans of chunk chicken completely in a colander.
2. Tip: For extra flavor, pat the chicken dry with a paper towel to help the dressing cling better.
3. Chop your romaine lettuce into bite-sized pieces and add them to a large mixing bowl.
4. Add the drained chicken to the bowl with the lettuce.
5. Pour in the heaping 1/4 cup of Caesar dressing and the splash of lemon juice.
6. Toss everything together until the lettuce and chicken are evenly coated.
7. Tip: Use tongs or two large spoons to toss gently—this prevents the lettuce from getting soggy.
8. Sprinkle in the generous 1/4 cup of grated Parmesan cheese and the pinch of black pepper.
9. Toss again to distribute the cheese and pepper throughout the salad.
10. Divide the salad between two serving plates or bowls.
11. Top each serving with the small handful of croutons (about 1/4 cup per plate).
12. Tip: Add the croutons just before serving to keep them crispy and avoid sogginess.
13. Serve immediately.
Juicy chicken and crisp lettuce get a creamy, tangy hug from that Caesar dressing. The Parmesan adds a salty punch, while croutons deliver the perfect crunch in every bite. Try stuffing it into a wrap for an on-the-go lunch, or pile it high on a plate for a quick dinner fix.
Zesty Southwest Canned Chicken Salad
Sick of boring lunch routines? This zesty canned chicken salad slaps with Southwest flair—ready in minutes and perfect for meal prep. Grab your can opener and let’s go!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans of chunk chicken (drained well)
– 1/2 cup of mayonnaise
– A couple of tablespoons of lime juice
– A big spoonful of taco seasoning
– A handful of chopped cilantro
– 1/3 cup of diced red onion
– 1 cup of corn kernels (canned or thawed frozen)
– 1 cup of black beans (rinsed and drained)
– A splash of hot sauce (optional, for heat)
– Salt to taste
Instructions
1. Drain both cans of chunk chicken thoroughly in a colander—press gently to remove excess liquid for a less watery salad.
2. In a large mixing bowl, combine the drained chicken, 1/2 cup of mayonnaise, and 2 tablespoons of lime juice.
3. Stir in 1 tablespoon of taco seasoning until evenly coated, adding more if you like it spicier.
4. Fold in 1/4 cup of chopped cilantro, 1/3 cup of diced red onion, 1 cup of corn kernels, and 1 cup of black beans.
5. Mix everything together until well combined, using a spatula to scrape the sides of the bowl.
6. Add a splash of hot sauce if desired, and season with salt to taste—start with 1/4 teaspoon and adjust.
7. Chill the salad in the refrigerator for at least 10 minutes to let the flavors meld, which enhances the zestiness.
8. Serve immediately or store in an airtight container for up to 3 days.
This salad boasts a creamy yet chunky texture with a bold kick from the taco seasoning. Try stuffing it into tortillas for quick wraps or scooping it onto crispy tostadas for a crunchy twist—it’s a flavor bomb that’s endlessly versatile!
Creamy Avocado and Canned Chicken Salad
A creamy, protein-packed salad that transforms pantry staples into a crave-worthy meal in minutes. Forget complicated recipes—this one’s all about bold flavor and zero fuss. Grab your fork and get ready to dive in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe avocados, pitted and peeled
– 2 (5-ounce) cans of chicken, drained well
– A couple of celery stalks, finely chopped
– A quarter of a red onion, diced super small
– A big handful of fresh cilantro, roughly chopped
– A generous squeeze of lime juice (about 2 tablespoons)
– A good glug of olive oil (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Scoop the avocado flesh into a large mixing bowl.
2. Mash the avocado with a fork until mostly smooth but with some small chunks remaining for texture.
3. Add the drained canned chicken to the bowl with the mashed avocado.
4. Use a fork to shred and flake the chicken thoroughly, mixing it into the avocado.
5. Tip in the finely chopped celery and the diced red onion.
6. Add the roughly chopped fresh cilantro.
7. Pour in the lime juice and the olive oil.
8. Season with the pinch of salt and the few cracks of black pepper.
9. Gently fold all the ingredients together until everything is evenly combined and coated in the creamy avocado mixture. Tip: For the best flavor, let the salad sit for 10 minutes before serving so the ingredients can meld.
10. Give the salad a final taste and adjust the salt, pepper, or lime juice if needed. Tip: If it seems a bit thick, add another small splash of olive oil or lime juice to loosen it up.
11. Serve immediately or cover and refrigerate for up to 2 hours. Tip: Press a piece of plastic wrap directly onto the surface of the salad before refrigerating to prevent the avocado from browning.
You get a luxuriously creamy, tangy, and savory salad with pops of crunch from the celery and onion. It’s fantastic scooped onto toasted bread, stuffed into a pita, or served over a bed of crisp greens for a light lunch.
Mediterranean Style Canned Chicken Salad
Just when you think canned chicken can’t get a glow-up, this Mediterranean twist proves you wrong. It’s a pantry-staple hero that’s fresh, fast, and packed with flavor—perfect for a quick lunch or a no-fuss dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (about 12.5 oz each) of chunk chicken, drained well
– A couple of big handfuls of fresh baby spinach, roughly chopped
– 1/2 cup of crumbled feta cheese
– 1/3 cup of pitted Kalamata olives, sliced in half
– 1/4 cup of red onion, finely diced
– A big splash of extra virgin olive oil (about 3 tbsp)
– A generous squeeze of fresh lemon juice (about 2 tbsp)
– 1 tsp of dried oregano
– A pinch of salt and black pepper
Instructions
1. Drain the canned chicken thoroughly in a colander, then use your hands to flake it into a large mixing bowl.
2. Add the chopped baby spinach, crumbled feta, sliced olives, and diced red onion to the bowl with the chicken.
3. Pour the olive oil and lemon juice over the mixture.
4. Sprinkle in the dried oregano, salt, and black pepper.
5. Toss everything together gently but thoroughly with a large spoon or your hands until all ingredients are evenly coated. Tip: If you have time, let it chill in the fridge for 30 minutes—the flavors meld beautifully.
6. Taste and adjust seasoning if needed, adding more lemon for brightness or salt for balance. Tip: For extra creaminess, stir in a tablespoon of Greek yogurt.
7. Serve immediately or store covered in the refrigerator for up to 3 days. Tip: To prevent sogginess, keep any leftovers in an airtight container.
Dig into a salad that’s delightfully chunky and briny from the olives and feta, with a zesty lemon kick that cuts through the richness. Pile it high on toasted pita, stuff it into lettuce wraps, or scoop it straight from the bowl—it’s that versatile and satisfying.
Asian-Inspired Canned Chicken and Noodle Salad
Bored of basic lunch salads? Blast your taste buds with this umami-packed, pantry-friendly noodle bowl that whips up in minutes. Boldly mix canned chicken with crunchy veggies and a zingy dressing for a meal that’s seriously satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 oz of rice noodles (the thin kind)
– 2 (5 oz) cans of chunk chicken, drained well
– 1 cup of shredded carrots (buy pre-shredded to save time!)
– 1/2 of a red bell pepper, sliced super thin
– a big handful of chopped green onions
– a couple of tablespoons of toasted sesame oil
– a generous splash of soy sauce (about 3 tbsp)
– a squeeze of fresh lime juice (from 1 lime)
– a pinch of red pepper flakes for heat
Instructions
1. Place the rice noodles in a large heatproof bowl.
2. Pour boiling water over the noodles until fully submerged.
3. Let the noodles soak for exactly 5 minutes, stirring once halfway through to prevent sticking.
4. Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking.
5. Shake the colander well to remove excess water.
6. Transfer the cooled noodles to a large mixing bowl.
7. Add the drained canned chicken to the bowl with the noodles.
8. Toss in the shredded carrots, sliced red bell pepper, and chopped green onions.
9. In a small bowl, whisk together the sesame oil, soy sauce, and fresh lime juice until fully combined.
10. Pour the dressing over the noodle and chicken mixture.
11. Use two large forks or tongs to toss everything together for about 1 minute, ensuring every strand is coated.
12. Sprinkle the red pepper flakes over the top and give one final gentle toss.
13. Let the salad sit at room temperature for 5 minutes to let the flavors meld.
Lively, slurpable noodles cling to the savory chicken and crisp veggies in every bite. The sesame-soy dressing adds a glossy, savory depth that’s balanced by the bright lime. Serve it straight from the bowl for a casual lunch, or pack it into mason jars for a grab-and-go picnic that stays crunchy.
Spicy Buffalo Canned Chicken Salad
Spice up your lunch routine with this fiery twist on classic chicken salad. Skip the boring mayo—we’re tossing canned chicken with tangy buffalo sauce for a bold, creamy filling that’s ready in minutes. Perfect for sandwiches, wraps, or just eating straight from the bowl when cravings hit.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (12.5 oz each) of chunk chicken, drained well
– 1/2 cup of buffalo sauce (like Frank’s RedHot)
– 1/3 cup of plain Greek yogurt
– 1/4 cup of finely chopped celery
– 2 tbsp of crumbled blue cheese
– A splash of fresh lemon juice (about 1 tbsp)
– A couple of green onions, thinly sliced
– Salt and black pepper, just a pinch each
Instructions
1. Drain the canned chicken thoroughly in a colander to remove excess liquid—this keeps the salad from getting watery.
2. In a large mixing bowl, combine the drained chicken, buffalo sauce, and Greek yogurt.
3. Use a fork to mash and stir the mixture until the chicken is shredded and fully coated, about 2 minutes.
4. Add the chopped celery, crumbled blue cheese, lemon juice, and sliced green onions to the bowl.
5. Gently fold everything together with a spatula until evenly distributed.
6. Season with a pinch of salt and black pepper, then taste and adjust if needed (tip: the buffalo sauce adds saltiness, so go easy).
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld—this step is key for a richer taste.
8. Serve chilled straight from the fridge. The result is a creamy, tangy salad with a spicy kick from the buffalo sauce and a cool crunch from the celery. Pile it high on toasted bread for a sandwich, stuff it into lettuce wraps for a low-carb option, or scoop it with crackers for an easy snack—it’s versatile enough for any meal.
Tropical Pineapple Canned Chicken Salad
Unlock your pantry’s potential with this sweet-savory mashup that’s ready in a flash. We’re tossing canned chicken with juicy pineapple for a protein-packed salad that’s anything but boring. Get your forks ready—this is your new go-to lunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans of chunk chicken (drained well)
– 1 cup of canned pineapple chunks (drained, juice reserved)
– 1/2 cup of plain Greek yogurt
– 1/4 cup of mayonnaise
– 2 tbsp of chopped red onion
– A couple of celery stalks, finely diced
– A big handful of chopped cilantro
– A splash of lime juice (about 1 tbsp)
– A pinch of salt and black pepper
Instructions
1. Drain the canned chicken thoroughly in a colander, pressing gently with a fork to remove excess liquid—this keeps the salad from getting watery.
2. Drain the canned pineapple chunks, saving 2 tablespoons of the juice in a small bowl.
3. In a large mixing bowl, combine the Greek yogurt, mayonnaise, and the reserved pineapple juice.
4. Whisk the dressing until smooth and creamy.
5. Add the drained chicken, pineapple chunks, red onion, celery, and cilantro to the bowl.
6. Toss everything together until evenly coated with the dressing.
7. Squeeze in the lime juice directly over the mixture.
8. Season with a pinch of salt and black pepper.
9. Fold gently one more time to incorporate all ingredients—overmixing can break down the chicken too much.
10. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld; this step is key for a richer taste.
11. Serve chilled straight from the fridge.
Oozing with tropical vibes, this salad balances creamy yogurt with tangy pineapple for a refreshing crunch. Pile it on toasted bread for a sandwich, scoop it into lettuce cups, or eat it straight from the bowl—it’s that versatile.
Cranberry Almond Canned Chicken Salad
You won’t believe how this pantry staple transforms into a holiday superstar. Grab that canned chicken and let’s make magic happen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans of chicken (drained well)
– 1/2 cup of dried cranberries
– 1/3 cup of sliced almonds
– 1/4 cup of plain Greek yogurt
– 2 tablespoons of mayonnaise
– A big squeeze of fresh lemon juice (about 1 tablespoon)
– A couple of stalks of celery, finely chopped
– 2 green onions, thinly sliced
– A good pinch of salt and black pepper
Instructions
1. Drain the canned chicken thoroughly in a colander, then use your hands or a fork to shred it into fine pieces in a large mixing bowl.
2. Add the dried cranberries, sliced almonds, chopped celery, and sliced green onions to the bowl with the chicken.
3. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, and fresh lemon juice until completely smooth.
4. Pour the yogurt dressing over the chicken mixture.
5. Use a large spoon or spatula to gently fold everything together until all ingredients are evenly coated. Tip: Folding prevents the chicken from becoming mushy.
6. Season the salad with a generous pinch of salt and several cracks of black pepper, then fold once more to distribute.
7. Taste the salad and adjust seasoning if needed. Tip: Let it sit for 10 minutes before serving so the cranberries soften slightly and flavors meld.
8. Serve immediately, or cover and refrigerate for up to 3 days. Tip: The almonds will stay crunchier if added right before serving.
Creamy, crunchy, and tangy all at once—this salad is a textural dream. Pile it high on croissants for a fancy lunch or scoop it onto crackers for an easy appetizer. The sweet cranberries and savory chicken are a holiday match made in heaven.
Tangy Greek Yogurt Canned Chicken Salad
Tired of boring lunch routines? This tangy Greek yogurt canned chicken salad is your new go-to. Transform pantry staples into a creamy, protein-packed meal in minutes—perfect for sandwiches, wraps, or straight from the bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (12.5 oz each) of chunk chicken, drained well
– 1 cup plain Greek yogurt (I use full-fat for extra creaminess)
– 1/2 cup diced celery (about 2 stalks)
– 1/4 cup finely chopped red onion
– 2 tbsp fresh lemon juice (squeeze it right in!)
– 1 tbsp Dijon mustard
– 1 tsp dried dill
– A big pinch of salt and black pepper
– A splash of olive oil (optional, for richness)
Instructions
1. Drain both cans of chicken thoroughly in a colander—press gently with a fork to remove excess liquid for a less watery salad.
2. Transfer the drained chicken to a large mixing bowl and flake it with a fork until no large chunks remain.
3. Add the diced celery and finely chopped red onion to the bowl with the chicken.
4. In a small separate bowl, whisk together the Greek yogurt, fresh lemon juice, Dijon mustard, dried dill, salt, and black pepper until smooth.
5. Pour the yogurt mixture over the chicken and vegetables in the large bowl.
6. Gently fold everything together with a spatula until fully combined—don’t overmix to keep some texture.
7. Taste and adjust seasoning if needed, adding a splash of olive oil now if using for extra richness.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld (tip: this step is key for maximum tanginess!).
9. Serve chilled straight from the fridge.
The result is a creamy yet light salad with a bright tang from the yogurt and lemon, balanced by the crunch of celery. Pile it high on toasted whole-grain bread, stuff it into lettuce cups for a low-carb option, or scoop it with crackers for an easy snack—it’s versatile enough for any meal.
Savory Herb and Lemon Canned Chicken Salad
Make your pantry work for you with this zesty, no-cook chicken salad. It’s the ultimate quick lunch hack—bright, herby, and ready in minutes. Perfect for sandwiches, wraps, or just eating straight from the bowl with crackers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (12.5 oz each) of chunk chicken, drained well
– 1/2 cup of mayonnaise
– 1/4 cup of plain Greek yogurt
– 1/4 cup of finely chopped red onion
– 2 stalks of celery, diced small
– The zest and juice from 1 large lemon (about 2 tbsp juice)
– 2 tbsp of fresh dill, chopped
– 1 tbsp of fresh parsley, chopped
– 1 tsp of Dijon mustard
– A big pinch of kosher salt
– A few cracks of black pepper
Instructions
1. Open and drain the 2 cans of chunk chicken thoroughly in a colander, pressing lightly with a fork to remove excess liquid for a less watery salad.
2. In a large mixing bowl, combine 1/2 cup of mayonnaise, 1/4 cup of plain Greek yogurt, and 1 tsp of Dijon mustard, whisking until smooth.
3. Zest the entire large lemon directly into the bowl, then cut it in half and squeeze out about 2 tbsp of juice, straining out any seeds.
4. Add the drained chicken, 1/4 cup of finely chopped red onion, 2 diced celery stalks, 2 tbsp of chopped fresh dill, and 1 tbsp of chopped fresh parsley to the bowl.
5. Season with a big pinch of kosher salt and a few cracks of black pepper.
6. Use a fork or spatula to gently fold everything together until the chicken is evenly coated and the ingredients are well combined, being careful not to overmix and mush the chicken.
7. Taste and adjust seasoning if needed, but avoid adding more liquid to keep the texture firm.
8. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and the salad chill.
9. Serve chilled straight from the fridge. Zero fuss required for this vibrant, creamy salad—it’s tangy from the lemon, fresh from the herbs, and has a satisfying crunch from the celery and onion. Try it stuffed into avocado halves or piled onto toasted sourdough for an easy upgrade.
Honey Mustard Canned Chicken Salad
Y’all, canned chicken just got a major glow-up. This honey mustard version is the ultimate pantry hack—ready in minutes, packed with flavor, and perfect for sandwiches, wraps, or straight from the bowl. No cooking required, just mix and devour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans of chunk chicken (drained well)
– A couple of celery stalks, finely chopped
– A quarter of a red onion, diced small
– A big spoonful of mayonnaise (about 1/2 cup)
– A generous squirt of yellow mustard (about 2 tbsp)
– A good drizzle of honey (about 1 tbsp)
– A pinch of salt and black pepper
– A splash of apple cider vinegar (about 1 tsp)
Instructions
1. Drain the canned chicken thoroughly in a colander, then use a fork to flake it into small shreds in a large mixing bowl—this helps it absorb the dressing better.
2. Add the finely chopped celery and diced red onion to the bowl with the chicken.
3. In a small separate bowl, whisk together the mayonnaise, yellow mustard, honey, salt, black pepper, and apple cider vinegar until smooth and fully combined.
4. Pour the honey mustard dressing over the chicken and vegetable mixture.
5. Use a spatula to fold everything together gently until evenly coated, being careful not to overmix and mush the chicken.
6. Taste and adjust seasoning if needed, but avoid adding more liquid to keep the salad from getting soggy.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld—this step is key for the best texture.
8. Serve chilled straight from the fridge. Expect a creamy, tangy-sweet salad with a satisfying crunch from the celery and onion. It’s fantastic piled high on toasted bread, stuffed into lettuce cups for a low-carb option, or scooped onto crackers for an easy snack—the honey mustard twist makes it irresistibly moreish.
Curried Canned Chicken and Apple Salad
Bored of basic chicken salad? Blitz canned chicken with curry powder and crisp apples for a flavor-packed lunch that’s ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 (12.5-ounce) cans of chunk chicken, drained well
- 1 large Granny Smith apple, cored and diced into ½-inch pieces
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons curry powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- A couple of stalks of celery, finely chopped
- A small handful of sliced almonds
- A splash of water, if needed
Instructions
- Place the drained canned chicken in a large mixing bowl.
- Use a fork to shred the chicken into fine pieces—this helps it absorb the dressing better.
- Add the diced apple, chopped celery, and sliced almonds to the bowl.
- In a small separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, curry powder, garlic powder, and kosher salt until smooth.
- Pour the dressing over the chicken mixture.
- Use a spatula to fold everything together until evenly coated.
- If the salad seems too thick, add a splash of water and stir to loosen it up.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Perfectly creamy with a subtle curry warmth and crunchy bites from the apple and almonds. Scoop it onto toasted sourdough, stuff it into pita pockets, or serve it over a bed of greens for a light lunch.
Pesto Pasta and Canned Chicken Salad
Out of time but craving something fresh? This pesto pasta and canned chicken salad is your new 15-minute hero—no chopping, no fuss, just pantry staples transformed into a vibrant meal. Grab a fork and let’s go.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces of dried pasta (like rotini or penne)
– A 12.5-ounce can of chunk chicken, drained
– A 7-ounce jar of store-bought basil pesto (about ¾ cup)
– A couple of handfuls of baby spinach
– A splash of extra-virgin olive oil (about 1 tablespoon)
– A generous squeeze of lemon juice (about 2 tablespoons)
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of dried pasta to the boiling water and cook according to package directions, usually 8–10 minutes, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. While the pasta cooks, drain the 12.5-ounce can of chunk chicken in a colander and flake it with a fork into a large mixing bowl.
4. Add the 7-ounce jar of basil pesto, a couple of handfuls of baby spinach, a splash of extra-virgin olive oil, and a generous squeeze of lemon juice to the bowl with the chicken.
5. Season the mixture with a pinch of salt and black pepper, then toss everything together until well combined (tip: the lemon juice brightens the pesto and helps wilt the spinach slightly).
6. Once the pasta is done, drain it thoroughly in a colander, but do not rinse it (tip: the starchy coating helps the pesto cling better).
7. Immediately add the hot pasta to the mixing bowl with the chicken and pesto mixture.
8. Toss everything together vigorously for about 1–2 minutes until the pasta is evenly coated and the spinach is lightly wilted from the heat.
9. Serve warm or at room temperature.
What you get is a creamy, herby pasta with tender chicken and a pop of freshness from the spinach—perfect for a quick lunch or a no-heat dinner straight from the fridge. Try stuffing it into wraps or topping it with extra Parmesan for a crunchy twist.
Balsamic Strawberry and Canned Chicken Salad
Viral-worthy salads don’t need fancy ingredients—just bold flavors. This one transforms pantry staples into a sweet, tangy, and savory masterpiece that’s ready in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 2 (12.5 oz) cans of chunk chicken, drained
- 1 pint of fresh strawberries, hulled and sliced
- 1/4 cup of balsamic vinegar
- 2 tbsp of extra virgin olive oil
- 1 tbsp of honey
- 1/2 tsp of Dijon mustard
- 1/4 tsp of garlic powder
- A big pinch of salt and black pepper
- A couple of handfuls of mixed greens
- A handful of sliced almonds
- A splash of fresh lemon juice (optional, for brightness)
Instructions
- Drain the canned chicken thoroughly in a colander to remove excess liquid.
- Flake the chicken with a fork into a large mixing bowl until no large chunks remain.
- Hull the strawberries and slice them into thin pieces, about 1/4-inch thick.
- Add the sliced strawberries to the bowl with the chicken.
- In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified.
- Pour the dressing over the chicken and strawberries in the large bowl.
- Gently toss everything together until the chicken and strawberries are evenly coated with the dressing.
- Let the mixture marinate at room temperature for 5 minutes to allow the flavors to meld.
- Divide the mixed greens evenly among four serving plates or bowls.
- Spoon the marinated chicken and strawberry mixture over the bed of greens on each plate.
- Sprinkle the sliced almonds over the top of each salad for crunch.
- If using, squeeze a splash of fresh lemon juice over each salad just before serving.
Let the sweet strawberries and tangy balsamic dressing soak into the savory chicken for a juicy, flavorful bite in every forkful. The almonds add a perfect crunch against the tender ingredients—try serving it in lettuce cups for a low-carb twist or alongside crusty bread to soak up the extra dressing.
Sweet Maple Dijon Canned Chicken Salad
Nail that sweet-savory craving with pantry staples. This Sweet Maple Dijon Canned Chicken Salad whips up in minutes—perfect for a quick lunch or a last-minute snack. It’s creamy, tangy, and packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans of chicken, drained well
– 1/2 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– 1 tablespoon of maple syrup
– 1/4 cup of diced red onion
– 1/4 cup of chopped celery
– A pinch of salt
– A couple of cranks of black pepper
Instructions
1. Open and drain 2 cans of chicken thoroughly in a colander to remove excess liquid.
2. In a medium mixing bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 1 tablespoon of maple syrup. Tip: Whisk these wet ingredients first for a smoother, more even dressing.
3. Add the drained chicken to the bowl with the dressing.
4. Use a fork to shred the chicken into fine pieces, mixing it into the dressing as you go. Tip: Shredding while mixing helps the chicken absorb the flavors better.
5. Stir in 1/4 cup of diced red onion and 1/4 cup of chopped celery.
6. Season with a pinch of salt and a couple of cranks of black pepper, then mix everything until fully combined. Tip: Taste and adjust seasoning now—it’s easier to fix before chilling.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
8. Serve chilled straight from the fridge. A creamy, tangy blend with a hint of maple sweetness, this salad is perfect on crackers, in sandwiches, or over a bed of greens for a refreshing twist.
Conclusion
You’ve just discovered 20 delicious ways to transform canned chicken into amazing salads! From classic to creative, these recipes prove pantry staples can be incredibly tasty. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks. Happy cooking!
