Much like tuna salad from a can, chicken salad (from a can as well) can be a quick and delicious meal, if your taste buds are OK with canned meat. Now, I can’t eat canned tuna… I bought some because it’s cheap and convenient, but it’s been sitting in my pantry almost a year after I opened and tasted the first can. Blah!

My alternative is canned chicken. White meat only, beacuse hey, a girl’s got to have standards, right?

The directions are pretty much identical to my egg salad “recipe-ish.”

Step 1: Get some chicken. Real, delicious, home-cooked is best. But if you’re in a hurry and don’t have any delicious stuff, dump out a can and smoosh it up.

Step 2: Add some wet ingredients. I used mayonnaise, sun-dried tomato spread, and balsamic vinegar. Yum!

Step 3: Mix, then add seasonings. This time, I used garlic salt and oregano.

Step 4: Serve, and eat. The guy and I enjoyed ours stuffed into pitas with cucumber slices and lots of sprouts.