Kirkland Canned Chicken Salad Recipe
A creamy and delicious chicken salad recipe made using canned chicken or fresh chicken that is great for salads, lettuce wraps, served with crackers or on a tasty sandwich.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 2 pounds
Calories: 334kcal
Author: Julia Jordan
- 2 12.5 ounce Cans Kirkland Canned Chicken
- ⅓ cup Mayonnaise I used Dukes
- ⅓ cup Sour Cream
- 1 cup Toasted Walnuts
- ⅓ cup Parsley chopped
- ⅓ cup Celery diced (1 stalk)
- ½ cup Onion or Shallot diced
- 1 cup Dried Cranberries
- Salt to taste
- Ground Black Pepper to taste
Drain the canned chicken well, then transfer it to a large mixing bowl.
Next, add the mayonnaise, sour cream, toasted walnuts, parley, celery, onion, cranberries, salt and pepper to the bowl and mix to combine with the chicken.
The prepared chicken salad can be served immediately or transfer to an airtight container and store in the refrigerator until ready to use.
Serving: 1 | Calories: 334kcal | Carbohydrates: 22g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 35mg | Sodium: 385mg | Fiber: 3g | Sugar: 16g