Tuna Egg Chicken Salad Dressing All Purpose Recipes

CHICKEN TUNA SALAD

Chicken Tuna Salad image

Here's a recipe I whipped up to jazz up the usual tuna or chicken salad. Instead of the usual 'tuna' I actually use a can of chunk solid white albacore. The resulting salad can be used in a wrap, on bread, on lettice leaves, and various other ways! Very tasty!

Provided by Sydney Mike

Categories Tuna

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 1/2 ounce) can chicken breasts
1 (6 ounce) can solid white tuna
1/3 cup mayonnaise
2 tablespoons honey mustard
1/4 cup apricot preserves
3 tablespoons sweet pickle relish
1/2 red apple, cored, chopped
1 cup dark raisin
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 2, Cholesterol 37.5, Sodium 267, Carbohydrate 27.8, Fiber 1.1, Sugar 19.2, Protein 15.7

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

Tuna/egg/chicken Salad Dressing (all-purpose) image

I used to be fussy about my tuna salad dressings, since most of the time they tasted too "tinned" or "fishy." This all-purpose dressing from "Cook's Illustrated" is fabulous on all three types of sandwich fillings. Listed are the variations suggested for each filling. Recipe makes 1/4 cup (enough for one 6 ounce can tuna) but can be doubled or tripled.

Provided by Roxygirl in Colorado

Categories Lunch/Snacks

Time 10m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream (or plain yogurt or buttermilk)
1 -2 teaspoon fresh lemon juice
1/2-1 teaspoon dijon-style mustard (optional)
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 83.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 9.1, Sodium 110.9, Carbohydrate 4.2, Sugar 1, Protein 0.5

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