Pin It I started making this chicken salad on weeknights when I was too tired to cook but still wanted something that tasted homemade. The first time I tossed Mrs. Dash into the bowl instead of salt, I was skeptical, but the lemon and herbs came through so bright I never looked back. It became my go-to lunch prep, something I could throw together while the kettle boiled. The crunch of celery and the pop of red pepper made it feel less like pantry cooking and more like I actually tried. Now it's what I make when I need something reliable and quick.
I brought this to a potluck once, served in little lettuce cups, and people kept asking if I poached the chicken myself. I didn't have the heart to tell them it came from a can. One friend said it reminded her of the chicken salad her mom used to make, but lighter. That's when I realized good food doesn't have to be complicated, it just has to taste like you cared enough to make it right.
Ingredients
- Canned chunk chicken breast: The base of the salad, surprisingly tender when drained well and fluffed with a fork to break up any dense chunks.
- Celery: Adds that essential crunch and a clean, vegetal note that keeps the salad from feeling too heavy.
- Red bell pepper: Brings sweetness and color, I dice it fine so every bite has a little pop of flavor.
- Red onion: Just enough sharpness to wake everything up without overpowering the dish.
- Plain Greek yogurt: Creamy and tangy, it lightens the salad while adding protein, though mayo works if you want something richer.
- Fresh lemon juice: Brightens the whole bowl and keeps the flavors from feeling flat or one-note.
- Mrs. Dash Original Blend: The secret ingredient, a blend of herbs and citrus that does the seasoning work so you don't miss the salt.
- Black pepper: Optional, but I like the little kick it gives at the end.
- Fresh parsley: Folded in at the end for a hint of green and a fresh, herby finish.
Instructions
- Prep the chicken:
- Drain the canned chicken thoroughly and dump it into a large bowl. Use a fork to fluff and break it into bite-sized shreds, it should look loose and airy, not clumpy.
- Add the vegetables:
- Toss in the diced celery, red bell pepper, and red onion. Mix gently so everything is evenly distributed.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt, lemon juice, Mrs. Dash, and black pepper until smooth. It should be creamy and smell bright and herby.
- Combine and coat:
- Pour the dressing over the chicken and veggies, then fold everything together with a spoon until every piece is coated. Don't overmix or it gets mushy.
- Finish with parsley:
- Fold in the chopped parsley at the very end. Taste and adjust with more lemon or Mrs. Dash if it needs a boost.
- Chill and serve:
- Let it sit in the fridge for at least 15 minutes if you have time, the flavors meld beautifully. Serve it on bread, in lettuce wraps, or straight from the bowl.
Pin It One afternoon I made this for my sister who was between jobs and feeling low. We sat on the back porch with two forks and one bowl, eating it straight with crackers. She said it was the first thing that week that felt normal. Sometimes a simple chicken salad is just what someone needs.
Ways to Serve It
This salad works in so many contexts. I've piled it onto toasted sourdough, tucked it into whole wheat pitas, and spooned it over a bed of mixed greens with cherry tomatoes. It's also great with crackers for a quick snack, or rolled up in a tortilla for a grab-and-go lunch. The key is serving it cold so the textures stay crisp and the flavors stay lively.
Swaps and Add-Ins
If you want a little sweetness, toss in some diced apple or halved grapes. For crunch, add sliced almonds or chopped walnuts. You can swap the Greek yogurt for mayonnaise if you prefer something richer, or use a vegan mayo to keep it dairy-free. I've also tried different Mrs. Dash blends, the Lemon Pepper version is especially good here and adds a little extra zing.
Storage and Meal Prep
This salad keeps well in the fridge for up to three days in an airtight container. The flavors actually deepen overnight, so it's perfect for meal prep. Just give it a quick stir before serving, and add fresh parsley if you're feeling fancy.
- Store in a sealed container to keep it from drying out.
- If making ahead, wait to add the parsley until just before eating.
- Bring it back to life with a squeeze of fresh lemon if it tastes dull after a day or two.
Pin It This chicken salad has saved me more times than I can count, from lazy Sundays to last-minute lunches. I hope it becomes one of those recipes you reach for without thinking, the kind that just works.
Recipe FAQs
- → What gives the salad its zesty flavor?
The combination of fresh lemon juice and Mrs. Dash seasoning provides the bright, zesty notes in this dish.
- → Can I substitute Greek yogurt with something else?
Yes, mayonnaise or vegan mayo alternatives can be used for a creamier texture and richer flavor.
- → How should this dish be served?
It’s versatile and can be served chilled on whole-grain bread, lettuce wraps, crackers, or over leafy greens.
- → What fresh ingredients add crunch to the salad?
Celery, red bell pepper, and red onion contribute a crisp, crunchy texture.
- → Are there ways to add sweetness or extra texture?
Yes, tossing in chopped apples, grapes, or sliced almonds adds pleasant sweetness and crunch.