Canned Chicken Salad Mrs Dash (Printer-Friendly)

Zesty canned chicken mixed with crisp veggies and fresh parsley, seasoned to brighten your meal effortlessly.

# What You'll 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 (or mayonnaise for richer texture)
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

# Method:

01 - Place drained canned chicken into a large mixing bowl and break up using a fork.
02 - Combine the diced celery, red bell pepper, and red onion with the chicken in the bowl.
03 - In a separate small bowl, whisk together Greek yogurt, lemon juice, Mrs. Dash, and black pepper until smooth.
04 - Pour the dressing over the chicken and vegetable mixture and stir gently until all ingredients are evenly coated.
05 - Fold in the chopped parsley evenly throughout the salad.
06 - Taste and add additional lemon juice or Mrs. Dash seasoning if desired for enhanced flavor.
07 - Chill before serving. Best enjoyed on whole-grain bread, in lettuce wraps, or paired with crackers.

# Expert Suggestions:

01 -
  • No cooking required, just mixing and tasting—perfect when you're hungry now, not in thirty minutes.
  • Mrs. Dash does the heavy lifting so you skip the salt without sacrificing flavor.
  • A pound of protein for under five dollars, which makes feeding people feel less like a luxury.
  • Works as a sandwich, a lettuce wrap, a dip, or straight from the bowl with a fork.
02 -
  • Drain that canned chicken thoroughly or the whole salad becomes weepy and sad—I learned this the hard way with soggy bread.
  • Mrs. Dash versions vary wildly, so start with less and taste; you can always add more, but you can't take it back.
  • Chop your vegetables small enough to get them in every bite, not so small they disappear.
03 -
  • Make this in the morning and let it sit in the fridge for a few hours—the flavors meld and it tastes even better by lunchtime.
  • If you're using mayo instead of Greek yogurt, dial back the lemon juice slightly since mayo is richer and can taste curdled if you overdo the acid.
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