Diva Salad Recipes

BEST SUBWAY TUNA SALAD SANDWICH

Steps:

• Get out and measure all of your ingredients.
• Press cut tuna lid carefully, so you don't hurt yourself, into the tuna, while you are holding it over the sink to drain the liquid away. Your other option is to use paper towel and squeeze out the liquid from the tuna.
• In a medium sized bowl, combine tuna, celery, onion and garlic.
• Next, add pickles, relish or dill.
• Last, add mayo and lemon juice.
• Add salt and pepper. Adjust to suit personal taste.
• Stir until blended together and combined.
• Serve!
• Enjoy every bite!
• This tuna salad can be refrigerated in airtight container for up to 2 days.

DIVA SALAD

Steps:

• In a small bowl, whisk together the mustard and vinegar. Whisk in the olive oil and walnut oil, and season to taste with salt and pepper.
• In a large bowl, toss together the salad greens and sun-dried tomatoes.
• Drizzle with the dressing and toss again.
• Scatter the nuts over the salad, and crumble cheese on top.
• Serve at once.

SOUTHERN CHICKEN SALAD

Steps:

• Preheat oven to 350 F. Line a pan with aluminum foil. Set aside.
• Brush the chicken very lightly with a little olive oil.
• To season the chicken, mix together Old Bay Seasoning, garlic powder, onion powder, and celery salt.
• Sprinkle chicken generously with seasoning on top and bottom.
• Place chicken on prepared pan and bake for 20-25 minutes. (You may need more or less time depending on the thickness of your chicken)
• Once the chicken is done, let it cool and then dice it up into small chunks and place in a large bowl.
• Add diced celery, diced onions, diced eggs, sweet relish, and dill weed to the large bowl. Stir to combine.
• Next, stir in the mayonnaise a little at a time until your desired creaminess is reached.
• Stir in parsley and black pepper
• Taste and adjust the seasonings if needed. (see note)
• Cover and refrigerate until chilled. (about 1 hour)
• Stir before serving. Serve with crackers or on buttered croissants.

DIVA COLADA

Steps:

• In a blender combine pineapple juice, pineapple sherbet and coconut cream. Blend until smooth. Pour into glasses and serve garnished with a wedge of pineapple and a cherry.