Pin this I threw this together on a weeknight when the fridge was nearly empty and I was too tired to think. All I had were two cans of chicken, some sad celery, and a bottle of Mrs. Dash my neighbor had left behind. I figured it was worth a shot, and honestly, I was shocked at how bright and fresh it tasted. No salt, no fuss, just clean flavor that actually woke me up after a long day. It became my go-to whenever I needed something quick that didn't taste like I was cutting corners.
The first time I made this for my sister, she gave me the side-eye when I said it was canned chicken. But after one bite, she went quiet and reached for seconds. She told me it reminded her of the chicken salad our mom used to make, except lighter and somehow brighter. We ended up sitting on the back porch, eating it out of bowls with crackers, talking until the sun went down.
Ingredients
- Canned chunk chicken breast: Drain it well and flake it with a fork so it doesn't clump; the texture should be light and shredded, not dense.
- Celery: Dice it fine for a crisp, refreshing bite that contrasts with the creamy dressing without overwhelming the salad.
- Red bell pepper: Adds a pop of sweetness and color; I learned to dice it small so every forkful gets a little piece.
- Red onion: Just a touch gives sharpness without making it too strong; rinse it under cold water if you want it milder.
- Greek yogurt: Keeps it tangy and light; swap for mayo if you want richness, but the yogurt is what makes it feel clean.
- Fresh lemon juice: This is the secret; it brightens everything and makes the Mrs. Dash sing instead of sitting flat.
- Mrs. Dash Original Blend: The herb-forward, salt-free magic that gives this salad its personality without any sodium guilt.
- Black pepper: Optional, but I like a few cracks for warmth and a tiny edge.
- Fresh parsley: Fold it in at the end for a grassy, green finish that makes the whole thing taste homemade.
Instructions
- Prep the chicken:
- Drain the canned chicken well, then dump it into a large bowl and break it up with a fork until it's fluffy and shredded. You want it loose, not chunky.
- Add the vegetables:
- Toss in the diced celery, red bell pepper, and red onion. Everything should be chopped small so the textures blend together evenly.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt, lemon juice, Mrs. Dash, and black pepper until smooth and well combined. Taste it; it should be tangy and herbaceous.
- Combine and coat:
- Pour the dressing over the chicken and vegetables, then stir gently until everything is evenly coated and creamy. Don't overmix or it'll get mushy.
- Finish with herbs:
- Fold in the chopped parsley for a fresh, bright finish. Taste again and add more lemon juice or Mrs. Dash if you want it punchier.
- Serve:
- Chill it for a few minutes if you have time, then serve on bread, in lettuce wraps, with crackers, or straight from the bowl.
Pin this I started keeping a can of chicken and a bottle of Mrs. Dash in my desk drawer at work after I realized how easy this was to pull together during lunch. One day, a coworker smelled it and asked if I'd ordered takeout. When I told her it was canned chicken, she didn't believe me until I showed her the empty can. Now she makes it too, and we trade variations like we're swapping secrets.
Ways to Serve It
I love this on toasted whole-grain bread with a leaf of butter lettuce, but it's just as good piled into a pita pocket or scooped onto crackers when I'm standing at the counter. My favorite way is in crunchy romaine lettuce cups with a sprinkle of everything bagel seasoning on top. It also works beautifully on a bed of greens with cherry tomatoes and a drizzle of olive oil for a light, protein-packed lunch.
Mix-Ins and Variations
Sometimes I toss in diced Granny Smith apple for a tart crunch, or halved red grapes for bursts of sweetness that surprise you. Sliced almonds or sunflower seeds add a nutty texture that makes it feel more substantial. If I'm feeling fancy, I'll swap the Original Blend for Mrs. Dash Lemon Pepper and add a pinch of dill. You can also go creamy and rich by using all mayo, or keep it super light with half yogurt, half mashed avocado.
Storage and Meal Prep
This keeps beautifully in the fridge for up to three days in an airtight container, and honestly, it tastes even better the next day once the flavors meld. I make a big batch on Sunday and portion it out for easy grab-and-go lunches. Just hold off on adding the parsley until you're ready to eat if you want it to stay bright green. It also freezes okay if you're using mayo instead of yogurt, though the texture softens a bit once thawed.
- Store in a glass container with a tight lid to keep it fresh and prevent it from absorbing fridge smells.
- If it looks a little dry after sitting, stir in a squeeze of lemon juice or a spoonful of yogurt to bring it back to life.
- Don't leave it out at room temperature for more than an hour, especially if you're serving it at a picnic or potluck.
Pin this This little salad taught me that good food doesn't have to be complicated or expensive. It just has to be made with a little care and a willingness to trust that simple ingredients can surprise you.
Recipe Questions
- → Can I substitute Greek yogurt with mayonnaise?
Yes, mayonnaise can be used for a richer texture, altering the flavor slightly but maintaining creaminess.
- → What is the role of Mrs. Dash seasoning in this dish?
Mrs. Dash adds balanced herbal and citrus notes without salt, creating a zesty and flavorful profile.
- → How can I add sweetness or crunch to this salad?
Try folding in chopped apples or grapes for sweetness, or sliced almonds for added crunch and texture.
- → Is this suitable for low-carb diets?
Yes, the ingredients chosen here are low in carbohydrates, making it compatible with low-carb meal plans.
- → How should this salad be served for best taste?
Serve chilled on whole-grain bread, in lettuce wraps, or alongside crackers to complement its fresh flavors.