Bridal/Baby Shower Tuna/Chicken Salad
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
14
ingredients
- 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)
directions
- 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.
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Reviews
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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.
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I wish I could give this even more than 5 stars!! I served this at a baby shower and everyone loved it! It's so different and unique. The dressing meshes so well with the chicken and veggies. It's such a nice change from the usual chicken salads. I couldn't find the sweet n sour dressing, so I used a sweet n sour marinade from the Asian aisle and thinned it out with a little olive oil. Worked great. I will definitely make this over and over. Thanks Caryn!!
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I make chicken salad almost every weekend because my husband and I love it and it makes a quick, light lunch. Your recipe looked very different and interesting so I tried it. An excellent and unique combination of ingredients. The dressing is quite tangy and delicious. We both enjoyed it and will make again. Thanks for posting.
RECIPE SUBMITTED BY
Caryn Gale
Givat Ze'ev
Hi, My name is Caryn and I live in Israel. I love to cook (and eat too) and truthfully I love anything there is about food.
I am married and have 3 wonderful children and I can't imagine living anywhere else except Israel.