Pin it I started making this chicken salad on weeknights when I was too tired to cook but craved something fresh and filling. The first time I used Mrs. Dash instead of salt, I was skeptical, but the blend of herbs and spices brought out a brightness I hadn't tasted in chicken salad before. Now it's my go-to when I want something quick that doesn't taste like a shortcut. The crunch of celery and bell pepper against the tender chicken feels satisfying, and the lemon juice wakes everything up. It's become one of those recipes I can make without thinking, which is exactly what I need some days.
I remember bringing this to a potluck once, and someone asked if I'd roasted the chicken myself. I laughed and admitted it came from a can, and they were genuinely surprised. That's when I realized canned chicken doesn't have to taste boring if you treat it right. The Greek yogurt keeps it creamy without being heavy, and the red onion adds just enough bite. It's the kind of dish that makes you look more capable in the kitchen than you feel.
Ingredients
- Canned chunk chicken breast: Drain it well and fluff it with a fork so it doesn't clump together, and it'll taste surprisingly fresh.
- Celery: Dice it fine for texture without overpowering the salad, and it adds a clean, crisp note that balances the richness.
- Red bell pepper: This brings a hint of sweetness and a pop of color that makes the salad look more alive.
- Red onion: A little goes a long way here, so don't overdo it or it'll take over the whole dish.
- Plain Greek yogurt: It makes the salad creamy and tangy without the heaviness of mayo, though mayo works great if that's what you have.
- Fresh lemon juice: This is what brightens everything up and keeps the flavors from feeling flat.
- Mrs. Dash Original Blend: The secret ingredient that adds complexity without any salt, and it makes the chicken taste vibrant.
- Black pepper: Optional, but it adds a gentle warmth that rounds out the seasoning.
- Fresh parsley: Stir it in at the end for a burst of green and a subtle herbal finish.
Instructions
- Break up the chicken:
- Empty the drained canned chicken into a large bowl and use a fork to fluff it into smaller, bite-sized pieces. You want it loose and tender, not in big chunks.
- Add the vegetables:
- Toss in the diced celery, red bell pepper, and red onion. The colors should look bright and inviting.
- Mix the dressing:
- In a small bowl, whisk together the Greek yogurt, lemon juice, Mrs. Dash, and black pepper until smooth. It should smell zesty and herbal.
- Combine everything:
- Pour the dressing over the chicken and vegetables, then stir gently until every piece is coated. The salad should look creamy and well-mixed.
- Fold in the parsley:
- Add the chopped parsley and give it one last gentle stir. The green flecks make it look fresh and homemade.
- Taste and adjust:
- Take a small bite and see if it needs more lemon juice or Mrs. Dash. Trust your palate here.
- Serve chilled:
- Spoon it onto bread, lettuce leaves, or crackers and enjoy. It tastes even better after sitting in the fridge for a bit.
Pin it One afternoon I made this for my mom when she stopped by unexpectedly, and she ate two servings standing at the counter. She kept saying it didn't taste like diet food, which made me smile because that's exactly what I love about it. It's proof that eating lighter doesn't mean sacrificing flavor or satisfaction. Now she asks me to make it whenever she visits.
Ways to Serve It
I've eaten this chicken salad in just about every form imaginable. It's perfect piled high on toasted whole-grain bread for a classic sandwich, or you can skip the carbs entirely and wrap it in crisp butter lettuce for something lighter. Sometimes I stuff it into a pita pocket with extra veggies, or I'll serve it over a bed of mixed greens for a quick salad lunch. On lazy days, I just eat it straight from the bowl with crackers on the side.
Make It Your Own
This recipe is forgiving and loves a little experimentation. I've stirred in diced apples for sweetness and crunch, or tossed in a handful of halved grapes when I want something juicy and bright. Sliced almonds or sunflower seeds add a nice toasted texture, and swapping the Original Mrs. Dash for the Lemon Pepper blend gives it a sharper, more citrusy kick. If you're not into Greek yogurt, use mayo or even a vegan mayo alternative and it'll still taste great.
Storage and Leftovers
This salad keeps well in the fridge for up to three days, though the vegetables may soften a bit over time. I like to store it in an airtight container and give it a quick stir before serving again. If you're meal prepping, make a double batch and portion it out for easy grab-and-go lunches throughout the week.
- Keep it chilled until you're ready to eat for the best texture and flavor.
- If it seems a little dry after a day in the fridge, stir in a squeeze of lemon juice to freshen it up.
- Avoid adding the parsley until just before serving if you're storing it for later.
Pin it This chicken salad has earned a permanent spot in my weekly rotation, and I think it'll do the same for you. It's simple, satisfying, and surprisingly good for something that comes together so fast.
Recipe FAQs
- → Can I substitute Greek yogurt with mayonnaise?
Yes, mayonnaise can be used instead of Greek yogurt for a richer, creamier texture without altering the overall flavor balance.
- → What is Mrs. Dash seasoning?
Mrs. Dash is a salt-free blend of herbs and spices that adds vibrant flavor while keeping the dish low in sodium.
- → How can I add sweetness or crunch to the dish?
Incorporate chopped apples, grapes, or sliced almonds to introduce subtle sweetness and a satisfying crunch.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but be mindful of any accompaniments like bread or crackers.
- → How should I serve this salad for best results?
Serve chilled on whole-grain bread, in lettuce wraps, or alongside crackers for a refreshing and easy meal option.