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chicken salad on lettuce next to crackers.

Canned Chicken Salad

Carolyn
Make the most of your pantry staples with this canned chicken salad. It's a quick and satisfying lunch - no cooking required. Scoop it onto crackers, serve it on a sandwich, or add it to a mixed greens salad.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 275 kcal

Equipment

  • Large Bowl
  • cutting board & chef's knife
  • Measuring cups & spoons

Ingredients
  

  • 2 12.5 ounce cans of white meat chicken drained
  • ½ cup mayo
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ¾ cup diced celery
  • ¾ cup chopped walnuts
  • ¾ cup dried cranberries
  • 1 Honeycrisp apple cored and diced

Instructions
 

  • Dump the chicken into a fine mesh sieve and drain the water. Use clean hands to squeeze the excess water out of the chicken.
  • Transfer the chicken to a large bowl. In a separate bowl, mix the mayo, lemon juice, honey, and salt.
  • Pour the mayo mixture onto the chicken mixture. Stir well to combine.
  • Add the dried cranberries, diced celery, diced apples, and chopped walnuts to the chicken. Stir to combine.
  • Enjoy immediately or cover the bowl and chill until ready to eat.

Nutrition

Calories: 275kcalCarbohydrates: 16gProtein: 3gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 15gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 8mgSodium: 228mgPotassium: 112mgFiber: 2gSugar: 13gVitamin A: 72IUVitamin C: 2mgCalcium: 23mgIron: 1mg
Keyword canned chicken salad
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