- pinnaclerecipes

Prep Time 10

Total Time 10

1 can 12.5 oz Premium Chunk Chicken in water, drained thoroughly
1/3 cup Mayonnaise or to taste
2 tablespoons Celery finely diced
1 tablespoon Red Onion finely chopped (or green onion)
1/2 teaspoon Dried Dill or 1.5 teaspoons fresh dill, chopped
Salt to taste
Freshly Ground Black Pepper to taste
Optional Mix-ins: Diced apples grapes, walnuts, cranberries, mustard, lemon juice

Prepare Chicken: Open and thoroughly drain the canned chicken. If using chicken packed in water, squeeze out as much liquid as possible. Place the drained chicken in a medium mixing bowl.
Flake Chicken: Use a fork to break up the chunk chicken into smaller, flaked pieces to your desired consistency.
Add Wet Ingredients: Add the mayonnaise to the chicken. Start with a little less if you prefer a less creamy salad, you can always add more.
Add Aromatics & Seasonings: Add the diced celery, chopped red onion, and dill to the bowl.
Season: Sprinkle with salt and freshly ground black pepper to taste.
Mix Gently: Gently stir all the ingredients together until everything is well combined and coated with mayonnaise. Be careful not to overmix, which can make the chicken mushy.
Taste & Adjust: Taste the chicken salad and adjust seasonings if necessary. You might want more salt, pepper, dill, or mayonnaise.
Chill (Recommended): For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
Serve: Serve your canned chicken salad recipe on sandwiches, with crackers, over a bed of lettuce, in lettuce cups, or as desired.

Ensure the canned chicken is very well-drained to prevent a watery salad.

Adjust the amount of mayonnaise to your preference for creaminess.

This basic canned chicken salad recipe is a great starting point – feel free to add your favorite mix-ins like nuts, fruit, or other spices!