Canned Chicken Mrs Dash (Print Version)

Zesty canned chicken tossed with fresh veggies and herbs for a bright, easy-to-make dish.

# What You'll Need:

→ Proteins

01 - 2 cans (10 oz each, drained) chunk chicken breast

→ Vegetables

02 - 1 cup finely diced celery
03 - 1/2 cup finely diced red bell pepper
04 - 1/4 cup finely diced red onion

→ Dressing and Seasoning

05 - 1/3 cup plain Greek yogurt
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon Mrs. Dash Original Blend
08 - 1/4 teaspoon ground black pepper (optional)

→ Fresh Herbs

09 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - In a large mixing bowl, combine the drained canned chicken and break it apart using a fork.
02 - Add the finely diced celery, red bell pepper, and red onion to the bowl with the chicken.
03 - In a separate small bowl, whisk together Greek yogurt, fresh lemon juice, Mrs. Dash seasoning, and black pepper.
04 - Pour the dressing over the chicken and vegetables, stirring gently until fully coated.
05 - Fold chopped fresh parsley into the mixture to distribute evenly.
06 - Taste the salad and adjust seasoning by adding more lemon juice or Mrs. Dash if desired.
07 - Chill the salad and serve atop whole-grain bread, wrapped in lettuce leaves, or with crackers.

# Expert Advice:

01 -
  • No added salt means you taste the real flavor of quality chicken and fresh vegetables, not a salty mask.
  • It comes together in the time it takes to brew coffee, making weeknight dinners actually manageable.
  • Greek yogurt keeps it light without sacrificing that creamy, satisfying feel that makes you come back for seconds.
02 -
  • Drain your canned chicken thoroughly or the salad becomes a watery mess within an hour—I learned this the hard way in a car ride to a lunch date.
  • Don't skip the lemon juice; it's what makes this taste fresh instead of like something from a sad desk drawer.
03 -
  • Make this in the morning and let it sit in the fridge for a few hours; the flavors meld and deepen into something richer than it was when you first mixed it.
  • If you're serving it to guests, wait to add the parsley until right before plating—it'll look brighter and greener on their plates, and taste fresher on their tongues.
Return