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Creamy chicken salad on toasted sourdough bread with celery and pickle garnish.

Easy Chicken Salad Recipe Canned Recipe for Bold Lunches

This quick pantry chicken salad uses canned chicken, mayo, celery, mustard, and pickle relish for a bold, creamy lunch. Perfect for meal prep and ready in 10 minutes.
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 12.5-ounce cans chunk chicken breast, drained
  • 1/2 cup mayonnaise
  • 1/2 cup finely diced celery about 2 ribs
  • 2 tablespoons yellow mustard
  • 3 tablespoons sweet pickle relish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: 1 tablespoon fresh lemon juice or pinch of paprika

Method
 

  1. Drain the canned chicken well and place it in a medium bowl. Use a fork to break it into small shreds.
  2. Add the mayonnaise, diced celery, mustard, pickle relish, salt, and pepper. Stir until everything is evenly coated.
  3. Taste and adjust seasoning—add more mayo if you like it creamier, or a squeeze of lemon for brightness.
  4. Cover and refrigerate for at least 30 minutes to let the flavors meld (optional but recommended).
  5. Serve on toasted bread, with crackers, or in lettuce cups.