Among the list of foods I knew how to make when I left for college were boxed macaroni and cheese, chicken breasts baked in (highly processed store bought) Italian dressing, canned crescent rolls, and chicken salad. Let me tell you what – my cooking skills at the time were nothing to brag about.
I have no idea why I didn’t show more interest in learning how to cook or why my parents didn’t put me to work more, but, as a child, unless I was eating I (surprisingly) spent very little time in our kitchen.
My cooking abilities have changed quite a bit since then (thankfully), but it’s hard to beat the nostalgia of familiar things from the old days. So I was a little caught off guard at the grocery store when I stumbled upon an organic version of the staple ingredient of my childhood chicken salad – canned chicken! I didn’t know you could buy organic canned chicken now!
So I just had to buy a few cans and try to recreate what I remembered. Granted, the recipe includes store bought mayonnaise, which is technically a rule breaker that we do indulge in on occasion, but that’s how it’s done.
Funny enough, not long after I bought those cans of chicken, our Advertising Manager, Kiran, asked how I would feel about working with Valley Fresh – the maker of organic canned chicken I had literally just purchased!
I was like, “Are you spying on me or something?” There’s nothing better than working with sponsors whose products I use and love regardless, so it was obviously a perfect fit.
Making everything from scratch, including cooking all your own chicken, is a wonderful goal, but sometimes life simply gets in the way and the convenience of already cooked chicken can make all the difference. And when it’s certified USDA organic with simple ingredients that don’t include antibiotics or anything artificial, there’s nothing to be guilty of whatsoever.
My family gobbled up this chicken salad and asked for more, and the best part was how it took me no time at all to pull it together. I hope you enjoy it as much as we do!
The Chicken Salad of My Childhood
My family gobbled up this chicken salad and asked for more, and it took me no time at all to pull it together using organic canned chicken.
Ingredients
- 2 5-oz cans chicken, organic, drained and shredded, I used Valley Fresh Organic brand
- 1/4 cup relish, or finely diced pickles
- 3 tablespoons mayonnaise
- 1/8 teaspoon garlic salt
- relish juice, or pickle juice
Instructions
- Stir together all ingredients until well combined. Serve over whole-wheat crackers or fried green tomatoes.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
As I mentioned in the recipe, this chicken salad is simply fabulous over the Fried Green Tomatoes I posted last week!
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Hi – I am making this recipe for a school project. If I need to make 127 samples of this how much of each ingredient do you think I will need?
Hi Camille, it depends on what amount you will be giving each person as a sample. This recipe uses two 5 oz cans of chicken and is enough for 4 people, as noted in the recipe. I could first determine how much you think is acceptable and then use the serving size indicator on the menu to change the number of ingredients you’ll use. – Nicole
Just made for work lunch tomorrow. I wanted something different but super easy and quick. I used garlic powder instead of garlic salt just cuz that’s what I had. I taste tested it and it was super good with lots of flavor flav! Excited about tomorrow’s lunch now!
Awesome! Glad you liked it. – Nicole
Pretty good and super easy to make.
I looked up the garlic salt that is used in this recipe. Is there a concern about the silicone dioxide (an anti agent)?
Hi Ann,
Hopefully, this article will help you out: https://www.healthline.com/health/food-nutrition/is-silicon-dioxide-in-supplements-safe#in-food-and-supplements
– Nicole
I hope the chicken was cooked it does not say that anywhere on the can. By the time I got home with the can you were closed.
Yes, it is cooked. :)
I started using picked relish in my chicken salad years ago when my husband was in seminary, along study day and I was out if celery and onion, which is what my mom used. It’s great and I still do it to this day, 35 years later.
I tried this as-is and it was very tasty! The sweetness from the relish goes great with savory triscuit crackers! Can’t wait to put this in my husband’s lunch!
I have this recipe at least three times a week for lunch – crave it ! I do love my Triscuits too – gotten to where I throw them in the bowl and crunch up with my fork – YUM ! I do prefer to use tuna most of the time. Gotta try some of the mayo subs!
Why not sub the mayo for Greek yogurt? This is my fave!
You can substitute mayo with avocado for a healthier version. We love it!