Best Chicken Tuna Salad Recipes

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)

Steps:

• Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

COLD TUNA OR CHICKEN MACARONI SALAD

Steps:

• In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well.
• Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving.
• Suggestions: Use a different pasta, such as rotini or penne rigate.
• NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.

INDIAN TUNA (OR CHICKEN) SALAD

Steps:

• Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
• Cover and refrigerate for at least 30 minutes before serving.

CHICKEN TUNA SALAD

Steps:

• Drain the chicken & albacore & shred them in a bowl.
• Add the mayonnaise, mustard, preserves & pickle relish.
• Quarter the unpeeled apple & get rid of the core.
• Stand each quarter apple on its edge and slice each in half lengthwise, keeping the red halves.
• Dice these red halves & add to chicken/albacore mix, along with the raisins.
• Mix well & season with pepper to taste.
• Refrigerate.

TINK'S CHICKEN & TUNA SALAD SANDWICHES

Steps:

• Combine all ingredients in medium sized bowl.
• Use as a sandwich filler in croissants, rolls, baguettes, tortillas, white or wheat bread. Or simply wrap in a large lettuce leaf.

EASY CHICKEN OR TUNA SALAD

Steps:

• 1. In medium bowl, combine chicken or tuna, pickle relish, onion, celery, bell pepper, olives,and tomatoes. . Stir gently to combine.
• 2. Peel and roughly chop the hard boiled eggs into the mixture.
• 3. Add the salad dressing and gently fold all ingredients together
• 4. If serving immediately, fold in the lettuce; if not, fold it in just before serving.
• 5. This is great served in a hollowed out tomato, on your favorite bread or wrapped in a lettuce leaf. Use your imagination.

CHICKEN OR TUNA SALAD BAKE

Steps:

• Combine soup, celery, onion, mayonnaise and pepper in 1 1/2 quart casserole.
• Fold in eggs, and tuna or chicken.
• Top with potato chips.
• Bake at 400° for 30 mins.
• This can be made ahead of time and refrigerated.
• Top with chips right before baking.

HABANERO CHICKEN/TUNA SALAD SANDWICH

Steps:

• Open can of tuna and drain water.
• Cut green peppers and chicken.
• Mix tuna and mayonnaise in a bowl with the paprika (if you added the cinnamon and Dijon, add those in this step).
• Finally, add the 1/2 of a TSP of habanero sauce.
• and mix until all of the chicken is covered with the tuna and the a pale pink red or (in HTML notation: fb9a8c). Put in bread and enjoy!

BRIDAL/BABY SHOWER TUNA/CHICKEN SALAD

Steps:

• Marinate tuna or chicken with the rice in combined dressing ingredients overnight.
• Add all other ingredients approx 1 hour before serving.
• Serve on lettuce lined platter.

AROMATIC CHICKEN AND TUNA SALAD

Steps:

• Chop the onion, tomatoes, pepper and avocado. Mix well in a large bowl with the mixed leaves and the tuna.
• Dice the chicken, rub with the olive oil and garam masala. Add the chillies and garlic before cooking for five minutes or until tender.
• Mix it all together, season and serve.

TUNA (OR CHICKEN) MACARONI SUPPER SALAD

Steps:

• Cook elbow macaroni as package directs. Drain; rinse with cold water.
• In large bowl, combine mayonnaise, Italian dressing, and mustard; mix well.
• Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna (in large pieces) and macaroni; toss to mix well.
• Refrigerate, covered, until well chilled - about 4 hours.
• Serve over a bed of mixed green garnished with chopped egg and parsley.

TUNA/EGG/CHICKEN SALAD DRESSING (ALL-PURPOSE)

Steps:

• In medium bowl using a fork, stir together all the ingredients, until completely smooth.
• Cover and refrigerate until ready to use.
• VARIATIONS:.
• Barbecue (for chicken): Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
• Basil (for chicken and egg): Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
• Buttermilk (for chicken): Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
• Chipotle (for chicken and egg): Add 1/2 to 1 -1/2 teaspoon chipotle in adobo sauce.
• Chutney (for chicken) Add 1 tablespoon mango chutney.
• Club (for chicken and egg): Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
• Curry (for chicken) Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.

PASTA SALAD WITH ARTICHOKES AND TUNA (OR CHICKEN)

Steps:

• Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the remaining ingredients. Chill and serve.
• NOTE: To extend this salad to serve 6 nicely add one (10 ounce) box of frozen peas, cooked, and one small can of well drained mushrooms.