Canned Chicken Salad Mrs. Dash (Printable)

Zesty blend of canned chicken, fresh veggies, and herbs seasoned with Mrs. Dash for a fresh, salt-free meal.

# What you need:

→ Proteins

01 - 2 cans (10 oz each) chunk chicken breast, drained

→ Vegetables

02 - 1 cup celery, finely diced
03 - 1/2 cup red bell pepper, finely diced
04 - 1/4 cup red onion, finely diced

→ Dressing and Seasoning

05 - 1/3 cup plain Greek yogurt
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon Mrs. Dash Original Blend (or Lemon Pepper Blend)
08 - 1/4 teaspoon black pepper (optional)

→ Fresh Herbs

09 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - In a large mixing bowl, combine the drained canned chicken and break it up with a fork.
02 - Add the finely diced celery, red bell pepper, and red onion to the bowl with the chicken.
03 - Whisk together Greek yogurt, fresh lemon juice, Mrs. Dash seasoning, and black pepper in a small bowl.
04 - Pour the dressing over the chicken and vegetables, mixing until all ingredients are evenly coated.
05 - Fold in the chopped fresh parsley gently to finish the mixture.
06 - Taste the salad and adjust seasoning as needed, adding more lemon juice or Mrs. Dash if desired.
07 - Chill and serve on whole-grain bread, lettuce wraps, or with crackers.

# Expert tips:

01 -
  • It comes together in under ten minutes and tastes like you spent much longer on it.
  • The Mrs. Dash keeps it flavorful without any added sodium, so you can feel good about eating it.
  • You can eat it straight from the bowl, pile it on toast, or wrap it in lettuce for a light lunch.
  • It's gentle on your budget and uses pantry staples you probably already have.
02 -
  • Drain the canned chicken thoroughly or the salad will turn watery and lose its creamy texture.
  • Don't skip the lemon juice, it's what keeps the flavors from tasting dull and one-note.
  • If you use mayo instead of Greek yogurt, start with less because it's richer and you can always add more.
03 -
  • Use a good quality canned chicken breast packed in water, not oil, for the cleanest flavor.
  • Chop your vegetables into small, even pieces so every bite has a little bit of everything.
  • Let the salad sit in the fridge for at least 30 minutes before serving so the flavors have time to meld together.
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