Canned Chicken Salad Mrs. Dash (Printable)

Quick, flavorful mix of canned chicken, crisp veggies, and herbs with zesty seasoning.

# 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

# How To Make It:

01 - In a large mixing bowl, combine drained canned chicken and flake with a fork until separated.
02 - Add diced celery, red bell pepper, and red onion to the bowl with chicken.
03 - Whisk together Greek yogurt, lemon juice, Mrs. Dash seasoning, and black pepper in a separate small bowl.
04 - Pour dressing over chicken and vegetables, stirring thoroughly to coat evenly.
05 - Fold in chopped parsley gently to preserve texture.
06 - Taste and modify seasoning as desired, adding additional lemon juice or Mrs. Dash if preferred.
07 - Refrigerate briefly and serve cold on whole-grain bread, lettuce wraps, or with crackers.

# Expert Advice:

01 -
  • It's ready in 10 minutes flat, making weeknight dinners feel less stressful than they actually are.
  • Mrs. Dash does all the heavy lifting flavor-wise, meaning no guilt about salt or mysterious ingredients.
  • Canned chicken takes the fuss out of cooking protein, so you can focus on the fun parts.
02 -
  • Draining the canned chicken thoroughly is non-negotiable, or you'll end up with a wet, separated salad instead of something cohesive and appetizing.
  • The dressing is where the magic happens, so take a moment to taste it on its own before mixing everything together, and don't be afraid to adjust the Mrs. Dash or lemon juice to your preference.
03 -
  • Use a good quality Greek yogurt with few ingredients if possible, because it becomes a bigger part of the flavor profile than you might expect in such a simple recipe.
  • If you're not fond of red onion, white onion works just fine, or you can reduce the amount and skip it entirely—nobody's going to judge you for leaving it out.
Return