Description
A quick and flavorful chicken salad made with canned chicken, ideal for busy days or casual gatherings.
Ingredients
Scale
- 3 cans (12.5 oz each) chicken breast in water, drained and flaked
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 celery stalks, finely diced (about 1/2 cup)
- 1/4 cup red onion, finely minced
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts or pecans
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Optional: 1 hard-boiled egg, chopped
Instructions
- Open the canned chicken and drain thoroughly using a fine-mesh strainer. Transfer to a large mixing bowl and flake with a fork.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
- Add diced celery, minced red onion, garlic powder, salt, pepper, and paprika to the chicken.
- Fold in dried cranberries, chopped nuts, and fresh dill.
- Pour the dressing over the chicken mixture and fold gently to combine. Taste and adjust seasoning if necessary.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For best results, chill your mixing bowl beforehand and add delicate ingredients just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg