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Chicken Salad with Canned Chicken: A Simple, Flavorful Delight
Emily

Chicken Salad with Canned Chicken: A Simple, Flavorful Delight

A light and refreshing chicken salad made with canned chicken, lemon, Greek yogurt, celery, and sweet cranberries. Quick to make and perfect for picnics, sandwiches, or lunches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 can (12.5 ounces) canned chicken, drained and rinsed
  • ¼ cup mayonnaise or Greek yogurt (full-fat preferred)
  • Juice of ½ lemon
  • ¼ teaspoon salt and pepper (adjust to taste)
  • 1 celery rib, finely chopped
  • ¼ cup dried cranberries

Method
 

  1. Open and drain the canned chicken. Rinse under running water and pat dry.
  2. In a large bowl, mix mayonnaise or Greek yogurt with lemon juice.
  3. Add salt and pepper to taste.
  4. Stir in chopped celery and dried cranberries.
  5. Fold in the drained and dried chicken until well combined.
  6. Refrigerate for 10–15 minutes to let the flavors meld, if time permits.
  7. Serve as is or refrigerate for later use.

Notes

Use Greek yogurt for a lighter version.
Adjust the amount of dried cranberries depending on desired sweetness.
Optional: Add a pinch of garlic powder or fresh herbs like dill or parsley.