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Prep 30 mins
Cook 20 mins
When I got engaged, at my bridal shower we served this salad and everyone loved it. I then started making it for my friend's bridal showers. It is a great hit and has a wonderful taste. Definately different from the usual salads. I usually cut up all the vegetables the night before so on the day of the party all I have to do is mix it up. Perfect for a crowd.
- 3 cans tuna, flaked or 2 cups cooked chicken, cubed
- 1 1⁄2 cups cooked rice
- 1 1⁄2 cups chopped celery
- 1 1⁄2 cups shredded carrots
- 3⁄4 cup chopped green onion
- 1 diced red pepper
- 8 sliced mushrooms
- 1 can sliced and drained water chestnut
- 1 can bamboo shoot, drained
- 1⁄2 cup oil based French dressing
- 1⁄2 cup sweet n sour salad dressing (Henri's is best)
- 3 tablespoons soy sauce
- lettuce leaf (to garnish)
- 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.
Delicious and different! I made the salad using chicken and it was enjoyed by everyone! The sweet and sour/French dressing combo will be finding its way into some of my other salads as well. Thanks for sharing Caryn!
I wrapped the salad in butter lettuce leafs and ate it as a lettuce wrap. It was ok, I don't know if I would make this again.
My husband looooooved this! The first store I went to did not have any sweet and sour dressing so I went to another that had it (Price Chopper) I used Wishbone french dressing and Old Dutch Sweet and Sour dressing. I did not add the bambo shoots because I did not have any. I will definitely be making this over and over. I tried tuna in it this time but plan on trying the chicken also. Thanks Caryn for sharing this recipe. UPDATE: I took some of the tuna salad and rolled it in a spring roll skin. Yum! As a dipping sauce I mixed some soy sauce and some of the sweet and sour dressing. If you have not used spring roll skins before do not confuse it with egg roll wraps. I purchased these from an Asian market. Some are made from rice flour but these were made from Tapioca flour. They look like round, thin sheets of plastic. You set one in a bowl of hot water for 30 seconds-1 minute (water should not be so hot that you can't handle the wrap by hand). Remove the wrap from the water and place flat on a plate and fill with tuna/chicken salad mixture. No need to fry or bake-just wrap and enjoy! They can be served cold or warm this way.