Canned Chicken Salad

This canned chicken salad recipe is creamy, flavorful, and ready in just 10 minutes. Made with sharp cheddar cheese, crispy bacon, creamy Miracle Whip, tangy mustard, hard-boiled egg, and crunchy pecans, it’s a fresh take on classic chicken salad with canned chicken.

5 from 3 votes

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Prep Time 5

Cook Time 5

Total Time 10

Course Gluten-free, Main Course

Cuisine American

Servings people

Calories 353 kcal

Ingredients

Dressing

1 cup Miracle Whip or mayonnaise
2 tablespoons horseradish mustard or dijon mustard
1 teaspoon garlic powder
1½ teaspoon onion powder
¾ teaspoon celery salt

Canned Chicken Salad

24 ounces canned chicken drained
½ cup Crumbled bacon precooked
1 cup cheddar cheese
4 large hard cooked eggs coarsely chopped
½ cup pecans chopped

Instructions

Add all the dressing ingredients to a small bowl and whisk until well blended.
Add the chicken to a large bowl. Use a fork to break the chunks apart.
Pour the dressing over the chicken and stir to coat all the chicken.
Add the rest of the ingredients and mix well.
Serve with crackers or as a sandwich filling.
To make the best canned chicken salad sandwich, place a large scoop of the chicken salad on a slice of bread or croissant. Add a lettuce leaf, a slice of fresh tomato, and a slice of cheddar cheese before topping with a second piece of bread. Toast if desired.

Notes

Nutritional information is for the salad only and does not include crackers or the ingredients to make a sandwich.

We keep a jar of crumbled bacon in the refrigerator because we use it in a lot of different recipes. Cook up a pound of turkey or regular bacon, pat it dry, and crumble or chop it. Put it in an airtight jar in the fridge. You'll have bacon "bits" ready to go when you need them, and they taste worlds better than "bacon bits" you buy in the store (that have no actual bacon in them).

Nutrition

Keyword bacon, cheddar cheese, cheese, chicken, eggs, miracle whip, mustard, pecans, salad

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