Pin it I discovered this salad on a Tuesday afternoon when I was staring into my pantry, wondering what to make for lunch that didn't require much effort or cleanup. A couple of cans of chicken stared back at me, next to a container of Greek yogurt and a bottle of Mrs. Dash that had been quietly sitting there for weeks. What started as a quick fix turned into something I now make almost every week, partly because it's genuinely delicious and partly because it requires zero cooking skill and about ten minutes of my time.
My neighbor once asked what I was eating for lunch when I brought a bowl to my porch on a sunny weekend morning, and after one taste, she demanded the recipe. Now she makes it every week too, and we've turned it into this ongoing friendly competition about who can find the best variations or special touches to add.
Ingredients
- Canned chunk chicken breast (2 cans, 10 oz each): This is your protein foundation, and using chunk over shredded gives you better texture that doesn't disappear into mush. Draining it well prevents a watery salad.
- Celery (1 cup, finely diced): The crisp backbone of the salad that keeps everything interesting with every bite. Don't skip it or you'll end up with a mushy, one-note dish.
- Red bell pepper (1/2 cup, finely diced): This brings color and sweetness without overpowering the other flavors. It's almost like the salad's way of smiling.
- Red onion (1/4 cup, finely diced): A little sharpness that wakes up your palate and keeps the whole thing from tasting flat or boring.
- Plain Greek yogurt (1/3 cup): This creates a creamy base while keeping calories and fat lower than mayo would. If you go with mayo instead, it tastes richer but loses some of that bright, clean feeling.
- Fresh lemon juice (2 tablespoons): This is non-negotiable for cutting through the richness and making everything taste fresher. Bottled works in a pinch, but fresh is worth the squeeze.
- Mrs. Dash Original Blend (1 tablespoon): The secret weapon that makes this salad taste sophisticated without any salt. The blend of herbs and spices does heavy lifting that plain seasoning just can't.
- Black pepper (1/4 teaspoon, optional): A tiny bit of warmth and bite that rounds out the flavors without making itself known.
- Fresh parsley (2 tablespoons, chopped): The final touch that makes it look intentional and taste like someone actually cared while making it.
Instructions
- Open and drain your chicken:
- Pop open both cans and pour them into a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid. This step is worth taking seriously because watery chicken makes watery salad.
- Break up the chicken:
- Drop it into your mixing bowl and use a fork to break the chunks into smaller, bite-sized pieces. You're not trying to shred it into submission, just make it manageable.
- Add your vegetables:
- Toss in the diced celery, red bell pepper, and red onion, mixing as you go. The bowl should start looking bright and full of tiny colorful pieces.
- Make your dressing:
- In a separate small bowl, whisk together the Greek yogurt, lemon juice, Mrs. Dash, and black pepper until smooth. Taste it right here and adjust if you want more zip or more seasoning.
- Bring it together:
- Pour the dressing over the chicken and vegetables, then mix until everything is evenly coated and nothing looks dry. You should see creamy goodness clinging to every piece.
- Fold in the parsley:
- Add the chopped parsley last so it stays bright green and fragrant instead of getting buried and bruised. Gently fold it in with a few turns of the spoon.
- Taste and adjust:
- Give it a final taste and add more lemon juice or Mrs. Dash if it needs brightness or seasoning. Your palate is the final judge here.
- Chill and serve:
- Let it sit in the fridge for a few minutes if you have time, or eat it right away. It tastes great on whole-grain bread, lettuce wraps, crackers, or straight from the bowl.
Pin it There was one afternoon when I served this to my dad, who usually eats the same five meals on rotation, and he asked for seconds. That moment meant more to me than any fancy recipe I've ever spent hours on, because it reminded me that the best meals are the ones made with ease and eaten with people you care about.
Ways to Make It Your Own
The beauty of this recipe is that it's a blank canvas for whatever you have on hand or whatever mood you're in. I've thrown in diced apples for sweetness when I wanted something almost salad-like, and the crunch of sliced almonds makes it feel like you're eating something fancy instead of pantry staples. Grapes work the same way, adding pops of sweetness that balance the lemon and onion perfectly.
Serving Ideas Beyond the Obvious
Sure, you can pile this on whole-grain bread for a classic sandwich, but it's so much more versatile than that. Lettuce wraps make it feel lighter and more interesting, while pita pockets give you something warm and soft to contrast the cold, crunchy filling. I've served it on top of mixed greens as a main course salad, inside cucumber boats for something elegant, and honestly, straight from the bowl with a spoon when I'm eating alone at my kitchen counter.
Mayo vs. Greek Yogurt, and Other Variations
I'm loyal to Greek yogurt because it keeps the salad bright and clean-tasting without making me feel heavy afterward, but I understand the appeal of mayo if you want something richer and more indulgent. Vegan mayo works too if you're avoiding dairy, though it tastes slightly different and sometimes feels a bit too slippery. The real secret is that once you get the base right, you can swap out the Mrs. Dash Original for Lemon Pepper Blend if you want more citrus, or even try Garlic and Herb if that sounds better to you on any given day.
Pin it 
This salad has quietly become one of those recipes I turn to when I want something that tastes deliberately made but doesn't demand anything from me. It's proof that the best meals aren't about complexity, they're about knowing what works and making it with intention.
Recipe FAQs
- → Can I use fresh chicken instead of canned?
Yes, cooked and shredded fresh chicken breast works well. Adjust seasoning accordingly for best flavor.
- → What can I substitute for Greek yogurt?
Mayonnaise or vegan mayo alternatives can replace Greek yogurt for a richer or dairy-free option.
- → How should I store leftovers?
Keep the salad refrigerated in an airtight container for up to 2 days to maintain freshness.
- → Are there any suggested additions for sweetness?
Chopped apples or grapes add a pleasant sweetness and contrast well with the savory elements.
- → Can I vary the seasoning blend?
Different Mrs. Dash blends or other salt-free seasonings can be used to change the flavor profile.