Chicken Salad Recipe With Canned Chicken

I always keep a few cans of chicken in the pantry for when I need a truly fast lunch. This fresh and vibrant Green Goddess chicken salad recipe with canned chicken transforms a simple ingredient into a high-quality meal, perfect for healthy eating during a busy week.

We often make this on Sundays for meal prep, especially for high-protein snacks or quick, low-carb lunches. The secret to this chicken salad recipe is the lively blend of fresh herbs—parsley, chives, and tarragon—that creates a creamy, savory-sweet flavor profile far beyond traditional chicken salad. This canned chicken salad recipe is truly a game changer for quick family dinners. If you’re looking for an easy dinner idea, this chicken salad recipe with canned chicken is it.

Ingredients

• 2 x 350 g (12 oz) cans canned chicken, drained thoroughly
  Use high-quality canned chicken packed in water for the cleanest flavor profile.
  Thoroughly drain and press out excess liquid to prevent a watery final result.
  This forms the quick base for the salad; no cooking required.
• 180 ml (¾ cup) mayonnaise, vegetable-sourced
  Mayonnaise provides the classic creamy base for the salad.
  Use a good quality mayonnaise or light mayonnaise based on your preference.
  For a tangier dressing, substitute some or all with plain Greek yogurt or sour cream.
• 30 g (½ cup packed) fresh parsley, finely chopped, plus extra for garnish
  Fresh parsley (flat-leaf or curly) adds a necessary green element and light, peppery flavor.
  Finely chop the herbs to ensure they fully integrate into the dressing.
  This quantity is important for the authentic Green Goddess color and flavor.
• 15 g (¼ cup packed) fresh chives, finely chopped
  Chives add a mild onion flavor without the harshness of raw onion.
  Chopping them finely helps release their delicate aroma when whisked into the dressing.
• 5 g (1 tbsp packed) fresh tarragon, finely chopped
  Tarragon provides a distinctive licorice or anise note that defines the Green Goddess flavor profile.
  Use only fresh tarragon for this recipe; dried tarragon will not have the same effect.
  The small amount is key for balancing the other herbs.
• 15 ml (1 tbsp) fresh lemon juice
  Lemon juice brightens the overall flavor and adds a necessary acidity to balance the richness of the mayonnaise.
  Always use fresh-squeezed juice, not bottled juice, for the best result.
  The acidity also helps preserve the freshness of the dressing.
• 2.5 ml (½ tsp) garlic powder
  Garlic powder adds a consistent savory depth to the dressing without the sharpness of fresh garlic.
  It’s easier to blend into the smooth dressing base than minced garlic.
• 2.5 ml (½ tsp) onion powder
  Onion powder adds a subtle, sweet onion flavor to enhance the savory notes.
  This complements the chives for a more complex profile.
• 1.25 ml (¼ tsp) white pepper
  White pepper provides a cleaner, sharper heat than black pepper in a creamy dressing.
  Use a smaller amount, or black pepper, if you don’t have white pepper on hand.
• 2.5 ml (½ tsp) fine sea salt, or to taste
  Salt enhances all the flavors in the dressing and balances the mayonnaise base.
  Taste the dressing before adding more salt, as canned chicken may already be salty.
  Adjust as needed based on personal preference.
• 80 g (2 stalks) celery, finely diced
  Celery adds essential crunch and texture to cut through the creaminess.
  Finely dicing ensures even distribution of the crunch throughout the salad.
  Peel the outer strings of the celery stalks if they are tough.

Instructions

1. Prep the Chicken
   Open the canned chicken, drain it thoroughly, and transfer the chicken to a medium mixing bowl. Using two forks or your hands, gently shred the chicken into bite-sized pieces, ensuring no large clumps remain. Set aside the prepared chicken while you make the dressing.
2. Make the Green Goddess Dressing
   In a separate small bowl, combine the mayonnaise, finely chopped fresh parsley, chives, tarragon, lemon juice, garlic powder, onion powder, white pepper, and salt. Whisk until thoroughly combined and the dressing is a uniform pale green color, flecked with herbs. Taste and adjust seasoning if needed; add more salt for brightness or lemon juice for extra tang.
3. Combine the Salad Base
   Add the finely diced celery to the shredded chicken in the mixing bowl. Pour the prepared Green Goddess dressing over the chicken and celery. Gently fold all the ingredients together using a rubber spatula until the chicken and celery are evenly coated with the vibrant green dressing.
4. Chill and Finish
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and chill thoroughly. This chilling step is crucial for letting the dressing soak into the chicken and firming up the consistency. If serving immediately, make sure to use cold ingredients to start, or the texture might feel slightly loose.
5. Serve with Garnish
   Spoon the chilled chicken salad onto a light-colored plate or into a shallow serving bowl, forming a slight mound. Drizzle a small amount of the remaining Green Goddess dressing artfully over the top of the chicken salad for a glossy finish. Sprinkle generously with extra finely chopped fresh parsley for visual contrast before serving immediately. I often use this specific chicken salad recipe with canned chicken for quick meal prep by portioning it out into small containers as soon as I’ve finished making it.

Make-Ahead Tips and Serving Suggestions

This green goddess chicken salad is excellent for busy schedules and easy dinner ideas. It’s a fantastic meal prep option; make a big batch on Sunday to quickly assemble lunches all week. This chicken salad recipe with canned chicken is versatile: serve it in a wrap, croissant, or over a bed of mixed greens. For a low-carb meal, use lettuce wraps. Add toasted pecans or almonds for extra crunch just before serving, or serve on a toasted brioche bun with fresh tomato and lettuce.

Storage

Keep the prepared chicken salad covered tightly in an airtight container in the refrigerator for up to 3-4 days. This makes a healthy and convenient high-protein snack for the family.

FAQs

Can I use dried herbs instead of fresh ones for the Green Goddess dressing?

No, fresh herbs are essential for this Green Goddess dressing. Dried herbs will change the flavor profile significantly and won’t give you the same vibrant color or authentic taste. For this healthy chicken salad recipe, the fresh tarragon and chives are key.

How long does canned chicken salad last in the refrigerator?

When stored in an airtight container, this easy chicken salad recipe with canned chicken typically lasts for 3 to 4 days in the fridge. For food safety, always check the smell before eating beyond day 3.

Can I freeze chicken salad made with mayonnaise?

No, freezing chicken salad made with a mayonnaise base is not recommended. The mayonnaise will separate when thawed, resulting in a watery, undesirable texture. This high-protein snack is best enjoyed fresh or within a few days of preparation.

What can I substitute for canned chicken?

You can easily swap canned chicken for shredded rotisserie chicken or leftover cooked chicken breast. Ensure the cooked chicken is thoroughly cooled before mixing. For the easiest option, however, I always go back to using canned chicken for a quick lunch, especially when making a large batch of chicken salad.

Can I make this chicken salad lighter?

Yes, substitute the mayonnaise with an equal amount of plain Greek yogurt or light mayonnaise to reduce calories without sacrificing creaminess. This makes a very healthy chicken salad option.

What other vegetables pair well with this dressing?

Try adding finely diced red onion, bell pepper, or sliced grapes to the base mixture for extra crunch and sweetness. These additions keep the flavor profile balanced and add to the overall high-protein meal.

Conclusion

This green goddess chicken salad recipe with canned chicken offers a refreshing and flavorful alternative that takes less than 15 minutes of hands-on time, making it perfect for quick meals and family dinners. Pin this healthy chicken salad recipe to save it for your next weeknight meal or add it to your weekly meal prep routine for a delicious, quick lunch solution.

chicken salad recipe with canned chicken

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• Author: Sarah Mali
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: low carb

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Description

This Green Goddess chicken salad recipe uses canned chicken for a quick and easy high-protein meal. The dressing’s secret is a vibrant blend of fresh herbs, including parsley, chives, and tarragon, creating a savory-sweet flavor profile far superior to traditional chicken salad.

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Ingredients

Scale 1x2x3x

• 2 x 12 oz cans canned chicken, drained thoroughly
• 3/4 cup mayonnaise
• 1/2 cup packed fresh parsley, finely chopped
• 1/4 cup packed fresh chives, finely chopped
• 1 tbsp packed fresh tarragon, finely chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp white pepper
• 1/2 tsp fine sea salt, or to taste
• 2 stalks celery, finely diced

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Instructions

1. Prep Chicken: Open canned chicken, drain well, and transfer to a mixing bowl. Use forks to gently shred the chicken into bite-sized pieces. Set aside.
2. Make Dressing: In a separate small bowl, combine mayonnaise, parsley, chives, tarragon, lemon juice, garlic powder, onion powder, white pepper, and salt. Whisk until evenly combined and the dressing is a light green color.
3. Combine Salad: Add the finely diced celery to the shredded chicken. Pour the prepared Green Goddess dressing over the chicken and celery. Gently fold until all ingredients are evenly coated.
4. Chill and Finish: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve garnished with extra fresh parsley for a vibrant finish.

Notes

This chicken salad is excellent for meal prep and keeps for 3-4 days in the refrigerator. For a lighter version, substitute the mayonnaise with Greek yogurt or light mayonnaise. Freezing is not recommended as the mayonnaise will separate upon thawing. For extra crunch, add toasted nuts just before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: main dish
• Method: no cook
• Cuisine: american

Nutrition

• Serving Size: 1 serving
• Calories: 575 calories
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 48 g
• Saturated Fat: 8 g
• Unsaturated Fat: 40 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 35 g
• Cholesterol: 70 mg