10 Minute Pantry Staple Chicken Salad

Ingredients (Serves 4)

  • 16 oz. canned chicken breast, chilled
  • 1 Tbsp. balsamic or apple cider vinegar
  • 2/3 cup dill pickles, chopped
  • 1/3 cup red onions, finely diced
  • ½ cup celery, diced
  • 2/3 cup nonfat, plain Greek yogurt
  • ¼ cup, plus 2 tsp. Dijon mustard
  • 2 Tsp. sugar
  • ½ cup chopped pecans or walnuts (optional) 
  • Salt and pepper to taste.
  • 13.5 oz. can of no sugar added Mandarin oranges, chilled
  • 8 cups of fresh greens (baby leaf spinach, kale, and/or field green mix)


  1. Drain canned chicken breast and discard the liquid.  
  2. In a medium-sized bowl, add all of the ingredients except the oranges and greens.
  3. Gently fold the ingredients together until well mixed.
  4. Drain and discard the juice from the mandarin oranges.
  5. Serve by placing ¼ of the fresh salad greens on a large plate or bowl.  Top with ¼ of the chicken salad and ¼ of the mandarin oranges.
  • Place the canned chicken and oranges in the fridge the night before preparation so they will be nice and chilled prior to making the recipe.
  • If the chicken salad, is a bit too dry for your liking, add a little bit more yogurt.
  • Consider switching out the dill pickles with chopped apples or jicama.
  • Consider using the chicken salad in to make a wrap.
  • To up the protein content in this recipe, consider adding 1-2 chopped boiled eggs.

Scroll To Top