Canned Chicken Salad
Canned chicken is a life and time-saving pantry staple we should all regularly keep on our kitchen shelves. Here are three delicious canned chicken recipes I have been making my family for over twenty years. Canned chicken is one of the most convenient and inexpensive ways to add protein to a meal.
Servings 2 people
- 1/3 cup mayonnaise
- 1 tbsp Ranch dressing dry mix
- 1 can (12.5 oz) canned chicken, drained
- 1/2 cup finely diced celery
- 1/4 cup finely chopped green onion (green parts only)
In a medium sized bowl, combine mayonnaise and Ranch dressing mix.
Add canned chicken to the mayonnaise mixture. The chicken will likely be in chunks so make sure you shred it with two forks before mixing the mayonnaise with the chicken.
Stir in celery and green onion.
You can add ground black pepper and salt if you like, but I never do.
Serve on toast, as a sandwich, over a bed of lettuce, on a toasted bagel, with crackers or plain.
While this chicken salad seems like a straightforward recipe there are a few things that make it great. The Kirkland (Costco) brand of chicken is really the star here. It is just much better quality than any other canned chicken out there. Second, it's the ratio of these ingredients. It would be easy to haphazardly toss in these ingredients, but after making this for twenty plus years, I have found it's the amount of these ingredients to one can of chicken that really makes it delicious. This recipe can easily be doubled, tripled etc., just keep ratios the same.
Resting time...while you can eat this right after making it, it's even better if you give it time to chill and meld together. At least two hours, but it is really at it's best once it has been sitting overnight.
Calories: 366kcal | Carbohydrates: 4.1g | Protein: 23.2g | Fat: 28.2g | Saturated Fat: 4g | Polyunsaturated Fat: 15.9g | Monounsaturated Fat: 6.6g | Cholesterol: 105.2mg | Sodium: 495mg | Potassium: 65.7mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 6.1IU | Vitamin C: 8.8mg | Calcium: 13.7mg | Iron: 3.8mg