Ingredients
Scale
- 2 cans (12.5 oz each) canned chicken, drained and flaked
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 celery stalk, finely diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Drain the canned chicken well and transfer to a medium mixing bowl, flaking any large pieces with a fork.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.
- Add the diced celery, red onion, pickle relish, and chopped parsley to the chicken.
- Pour the dressing over the chicken mixture and fold everything together gently.
- Season with salt and black pepper to taste.
- Chill the mixture for 10-15 minutes if time permits, then serve on toasted sourdough or fresh lettuce leaves.
Notes
- Always drain the canned chicken thoroughly to prevent the salad from becoming watery.
- Chilling the mixture for a short time allows the flavors to meld beautifully.
- Serve in crisp lettuce cups for a lower-carb option or on toasted bread for a hearty sandwich.
- Prep Time: 10
- Category: Recipes
- Method: Mixing
- Cuisine: American
- Diet: Halal