Easy Chicken Salad

Colleen Sowa


This is a simple recipe that looks like you worked hard! I like to keep cans of Chicken and Tuna in the pantry... (yes.. you can make this with tuna too!) to throw this together for an impromptu lunch or dinner.

I also make this with leftover chicken breasts. Sometimes I serve it in scooped out tomatoes. Or put a scoop on top of some lime Jell-O.... and don't forget... it is good on toasted bread and crackers too!

In this photo... Mandarin oranges (drained) were added.

Sometimes we add chopped apples too.

★★★★★ 3 votes
8-12 depending on size of portions
15 Min
No-Cook or Other


2 can(s)
(13 ounces each) canned chicken breast (drained)
4 stick
celery ( chopped small)
3/4 c
onion (chopped small)
1/2 can(s)
pineapple tidbits (drained)
seedless grapes (sliced in half)
1/3 c
roasted pecans or walnuts (chopped)
1/4 tsp
salt (optional)
1/2 tsp
ground black pepper (optional)
1/3 c
mayonaise (more if needed)
1 large
lettuce head (leaves removed, washed, paper toweled dry)


1Prepare the fruits, nuts and vegetables and put into a large bowl. Sprinkle with salt and pepper (optional). Add the Mayonnaise and canned chicken breast. Stir together gently. (you can add more Mayonnaise if desired). Chill in refrigerator until just before serving.
2Prepare the lettuce leaves, and put in salad bowls or on salad plate. Use ice cream scoop (or large spoon) to place the salad on the bed of lettuce.

About Easy Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy