20 AFFORDABLE CANNED CHICKEN SALAD RECIPES THAT TASTE HOMEMADE

Looking for cheap, no-cook lunch ideas? Here are 20 canned chicken salad recipes that turn a couple cans of chicken into something you’d actually want to eat, no rotisserie chicken or hours of shredding required.

Canned chicken is one of those pantry staples that can turn into a quick lunch without much work.

These canned chicken salad recipes are simple, affordable, and full of flavor, making them a great option for busy days, meal prep, or when you need to use what you already have on hand.

You can serve these salads in sandwiches, wraps, lettuce cups, or straight from the bowl. These ideas are especially handy for budget-friendly lunches, work meals, and easy family food.

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CANNED CHICKEN SALAD RECIPES

1. Classic Canned Chicken Salad

The base recipe every other version on this list builds from. Simple, a little tangy from the mustard, and ready in the time it takes to open two cans.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 2 celery stalks, diced
• 1/4 cup red onion, minced
• 1 tsp yellow mustard
• Salt and pepper to taste

Instructions:

1. Drain the chicken well and flake it apart with a fork.
2. Add the mayonnaise, celery, onion, and mustard.
3. Stir until combined, then season with salt and pepper.
4. Chill 15 minutes before serving, or eat right away.

💡 Quick tip: Press the chicken against the side of a strainer before flaking it. Canned chicken holds more liquid than you’d think, and a watery salad won’t bind with the mayo.

2. Grape and Pecan Chicken Salad

Sweet, crunchy, and a little fancier than the classic version. This is the one to bring to a potluck when you want people to ask for the recipe.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1 cup red grapes, halved
• 1/2 cup pecans, chopped and toasted
• 2 celery stalks, diced
• Salt and pepper to taste

Instructions:

1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Cool completely.
2. Combine the chicken, mayonnaise, grapes, pecans, and celery.
3. Season with salt and pepper.
4. Chill at least 20 minutes so the flavors settle before serving.

3. Curry Chicken Salad

Curry powder and a little honey turn plain canned chicken into something that tastes like it came from a specialty deli counter.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1 1/2 tsp curry powder
• 1 tbsp honey
• 1/4 cup golden raisins
• 2 tbsp cilantro, chopped, salt to taste

Instructions:

1. Whisk the mayonnaise, curry powder, and honey together first, so the curry has a chance to bloom in the fat.
2. Fold in the chicken, raisins, and cilantro.
3. Season with salt to taste.
4. Chill 20 minutes before serving.

4. Buffalo Ranch Chicken Salad

All the flavor of buffalo wings with none of the mess. This one’s spicy, so go easy on the hot sauce the first time and adjust from there.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/3 cup mayonnaise
• 1/4 cup buffalo sauce
• 2 tbsp ranch dressing
• 2 celery stalks, diced
• 1/4 cup crumbled blue cheese (optional)

Instructions:

1. Whisk together the mayonnaise, buffalo sauce, and ranch dressing.
2. Add the chicken, celery, and blue cheese, if using.
3. Stir until evenly coated.
4. Taste and add more buffalo sauce if you want it spicier.

5. Greek Yogurt Chicken Salad

Swapping most of the mayo for Greek yogurt cuts the richness without losing the creaminess. Lighter, tangier, and it stretches your grocery budget a little further too.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup plain Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp lemon juice
• 2 celery stalks, diced
• Salt, pepper, and a pinch of garlic powder

Instructions:

1. Whisk together the yogurt, mayonnaise, and lemon juice.
2. Fold in the chicken and celery.
3. Season with salt, pepper, and garlic powder.
4. Chill at least 15 minutes before serving.

6. Bacon Ranch Chicken Salad

Ranch seasoning and crumbled bacon make this the one that disappears fastest at a family lunch. Use a store-bought ranch packet to keep it quick.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1 tbsp dry ranch seasoning
• 4 slices bacon, cooked and crumbled
• 2 celery stalks, diced

Instructions:

1. Stir the mayonnaise and ranch seasoning together until smooth.
2. Add the chicken, bacon, and celery.
3. Mix until evenly coated.
4. Chill 15 minutes so the ranch flavor has time to develop.

7. Apple Walnut Chicken Salad

Crisp apple and toasted walnuts add crunch that canned chicken salad usually needs. Great on its own or piled onto a croissant.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1 apple, diced small
• 1/2 cup walnuts, chopped and toasted
• 1 tbsp lemon juice (tossed with the apple to keep it from browning)
• Salt and pepper to taste

Instructions:

1. Toss the diced apple with lemon juice right after cutting.
2. Combine the chicken, mayonnaise, apple, and walnuts.
3. Season with salt and pepper.
4. Serve right away, while the apple is still crisp.

8. Cranberry Almond Chicken Salad

Dried cranberries and sliced almonds give this one a fall feel, though honestly it’s good any time of year. Slightly sweet, slightly nutty, no cooking at all.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds, toasted
• 2 celery stalks, diced
• Salt and pepper to taste

Instructions:

1. Toast the almonds in a dry skillet 2 to 3 minutes, until golden. Cool.
2. Mix the chicken, mayonnaise, cranberries, almonds, and celery.
3. Season with salt and pepper.
4. Chill 15 minutes before serving.

9. Avocado Chicken Salad

Mashed avocado stands in for most of the mayo here, so it’s creamy without being heavy. Best made the day you’ll eat it, since avocado doesn’t hold well overnight.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1 ripe avocado, mashed
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• 2 tbsp red onion, minced
• 2 tbsp cilantro, chopped, salt to taste

Instructions:

1. Mash the avocado with the lime juice in a large bowl.
2. Stir in the mayonnaise until smooth.
3. Fold in the chicken, onion, and cilantro.
4. Season with salt and serve immediately.

⚠️ Heads up: This one doesn’t keep well past a day, even in the fridge. The avocado turns brown and the texture gets grainy, so only make what you’ll eat.

10. Southwest Chicken Salad

Black beans, corn, and a little cumin and lime turn this into something closer to a hearty taco filling than a sandwich spread.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/3 cup mayonnaise
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1 tsp cumin, 1 tbsp lime juice
• 2 tbsp cilantro, chopped

Instructions:

1. Whisk together the mayonnaise, cumin, and lime juice.
2. Add the chicken, black beans, corn, and cilantro.
3. Stir until combined.
4. Serve as is, or spoon into tortillas for a quick wrap.

11. Dill Pickle Chicken Salad

For anyone who thinks regular chicken salad needs more tang. Chopped dill pickles and a splash of the pickle brine do all the work.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1/2 cup dill pickles, diced
• 1 tbsp pickle brine
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Combine the mayonnaise and pickle brine first, whisking until smooth.
2. Add the chicken, pickles, and dill.
3. Stir until evenly coated.
4. Season with salt and pepper, tasting before you add much salt (the brine already brings plenty).

12. Honey Mustard Chicken Salad

Sweet and tangy in equal measure. This one’s a hit with kids who usually turn their nose up at regular mayo-based chicken salad.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/3 cup mayonnaise
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 celery stalks, diced
• Salt and pepper to taste

Instructions:

1. Whisk the mayonnaise, honey, and mustard together until smooth.
2. Add the chicken and celery.
3. Mix until well coated.
4. Season with salt and pepper and serve.

13. Hawaiian Pineapple Chicken Salad

Crushed pineapple and shredded coconut make this one taste like a vacation. Good on Hawaiian rolls if you want to lean into the theme.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1/2 cup crushed pineapple, well drained
• 2 tbsp shredded coconut
• 2 tbsp macadamia nuts, chopped (or substitute pecans)
• Salt to taste

Instructions:

1. Press the crushed pineapple in a strainer to remove as much liquid as possible.
2. Combine the chicken, mayonnaise, pineapple, coconut, and nuts.
3. Season with salt to taste.
4. Chill 15 minutes before serving.

💡 Quick tip: Don’t skip draining the pineapple. Leftover juice waters down the mayo and the whole salad turns soupy by the next day.

14. Deviled Egg Chicken Salad

Chopped hard-boiled eggs and a little mustard and paprika give this the flavor of a deviled egg in chicken salad form. Great for stretching a lunch further without buying more chicken.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 4 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1/2 tsp paprika, plus more for garnish
• Salt and pepper to taste

Instructions:

1. Whisk the mayonnaise, mustard, and paprika together.
2. Add the chicken and chopped eggs.
3. Stir gently to combine, keeping some texture from the egg.
4. Season with salt and pepper, and dust the top with extra paprika before serving.

15. Italian Chicken Salad

Italian dressing swapped in for most of the mayo, plus sun-dried tomatoes and a little parmesan. Tastes like it belongs on an antipasto platter.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/4 cup mayonnaise
• 3 tbsp Italian dressing
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp parmesan, grated
• 2 tbsp fresh basil, chopped

Instructions:

1. Whisk together the mayonnaise and Italian dressing.
2. Add the chicken, sun-dried tomatoes, parmesan, and basil.
3. Stir to combine.
4. Chill 15 minutes so the Italian dressing has time to soak in.

16. BLT Chicken Salad

All the flavors of a BLT sandwich, minus the need to fry bacon and toast bread every time. Bacon, tomato, and a little lettuce stirred right in.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 4 slices bacon, cooked and crumbled
• 1 tomato, seeded and diced
• 1 cup shredded lettuce
• Salt and pepper to taste

Instructions:

1. Combine the chicken, mayonnaise, bacon, and tomato.
2. Season with salt and pepper.
3. Stir in the lettuce right before serving, so it doesn’t wilt while sitting in the fridge.
4. Serve on bread, in a wrap, or straight from the bowl.

17. Spicy Sriracha Chicken Salad

A ranch base cut with sriracha, so it’s creamy first and spicy second. Start with less sriracha than you think you want; it builds fast.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/3 cup mayonnaise
• 2 tbsp ranch dressing
• 1 to 2 tbsp sriracha, to taste
• 1 green onion, sliced
• Salt to taste

Instructions:

1. Whisk together the mayonnaise, ranch dressing, and sriracha.
2. Add the chicken and green onion.
3. Stir until evenly coated.
4. Taste and add more sriracha if you want more heat.

18. Cheddar Ranch Chicken Salad

Sharp cheddar and ranch seasoning make this one taste closer to a loaded baked potato than a sandwich filling (in the best way).

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/2 cup mayonnaise
• 1 tbsp dry ranch seasoning
• 1/2 cup sharp cheddar, shredded
• 2 celery stalks, diced

Instructions:

1. Stir the mayonnaise and ranch seasoning together until smooth.
2. Add the chicken, cheddar, and celery.
3. Mix until evenly combined.
4. Chill 15 minutes before serving.

19. Lemon Herb Chicken Salad

Bright, herby, and lighter on the mayo than most versions here. A good pick for warm weather, or anyone who finds the classic version a little heavy.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 1/3 cup mayonnaise
• 2 tbsp lemon juice, 1 tsp lemon zest
• 2 tbsp fresh dill or parsley, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Whisk together the mayonnaise, lemon juice, lemon zest, and garlic.
2. Add the chicken and herbs.
3. Stir until combined.
4. Season with salt and pepper, and chill 15 minutes before serving.

20. Cheesy Jalapeño Chicken Salad

Cream cheese and diced jalapeño give this one the flavor of a jalapeño popper, minus the frying. The last one on the list, and one of the most requested once people try it.

Ingredients:

• 2 cans (12.5 oz each) chicken breast, drained and flaked
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 to 2 jalapeños, seeded and diced
• 1/2 cup sharp cheddar, shredded
• 4 slices bacon, cooked and crumbled (optional)

Instructions:

1. Beat the softened cream cheese and mayonnaise together until smooth.
2. Fold in the chicken, jalapeños, and cheddar.
3. Top with crumbled bacon, if using.
4. Chill at least 20 minutes so the cream cheese firms back up before serving.