Description
A quick and easy canned chicken salad recipe that combines shredded canned chicken with crisp celery, tangy dill pickles, and a creamy, tangy dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and fresh dill. Perfect for sandwiches, lettuce wraps, or as a light meal, this salad is ready in just 10 minutes and serves 6.
Ingredients
Chicken Salad Ingredients
- 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, depending on how salty your pickles are)
Instructions
- Prepare the chicken: Drain the canned chicken completely and pat it dry with paper towels to remove any excess liquid, ensuring the salad won’t become soggy.
- Mix ingredients: In a large bowl, combine the dried canned chicken, chopped dill pickles, finely chopped red onion, and celery. Stir gently to distribute all the ingredients evenly.
- Make the dressing and combine: Add the mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and kosher salt (if using) to the bowl. Mix thoroughly until all components are well incorporated into a creamy salad.
- Chill and serve: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together. Serve chilled on butter lettuce leaves, as a sandwich filling, or with crackers.
Notes
- Ensure the canned chicken is thoroughly drained and patted dry for best texture.
- The kosher salt is optional; adjust according to the saltiness of your pickles.
- You can substitute fresh cooked chicken instead of canned for a fresher taste.
- This salad keeps well in the refrigerator for up to 3 days.
- Add chopped celery for a crunchy texture and extra freshness.
