Go Back
+ servings
Canned chicken salad in a plate

Canned Chicken Salad Recipe

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Servings
Calories 464kcal


  • 3 Cups Canned Chicken drained and dry, can substitute for cooked, shredded chicken
  • 1 Cup Dill Pickles chopped
  • 1/2 Cup Red Onion finely chopped
  • 1/2 Cup Celery finely chopped
  • 1 Cup Mayonnaise
  • 6 Tablespoons Dijon Mustard
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dill chopped
  • 1/2 Teaspoon Kosher Salt optional, depending on how salty your pickles are


  • Make sure your canned chicken (3 cups) is drained and completely dry.
  • Add all ingredients to a bowl and stir to combine.
  • Store in the fridge, and serve with butter lettuce, or on sandwiches.


  • You can use whatever type of cooked chicken you prefer.
  • If eating low carb foods, make sure your pickles don’t have sugar added!
  • I prefer the taste of Greek yogurt to mayonnaise, to save some carbs, use mayonnaise.
  • Pickles - Many pickles contain added sugar, check the labels before purchasing a product. We love Vlasic.


Calories: 464kcal | Total Carbohydrates: 3g | Protein: 27g | Fat: 37g | Sodium: 1311mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com