Chicken Tuna Salad

Submitted by Sydney Mike

"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!"

 

• Ready In: 5mins
• Ingredients: 9
• Serves: 8

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

directions

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

Reviews

[Scott T.]

Just like Captain Pike's mom used to make!

 

[Debbwl]

Delightful change of pace! Served on a bed of spinach for a light and healthy summer meal, while a tad sweet for our taste we did like the mix of chicken, tuna and apricot preserves. I made as written and think next time may cut back on the raisin a little to bring the sweetness in line with our taste. Thanks for the post.

 

[noway]

This caught my eye because I love tuna, but usually do not care for the "typical" tuna salads because of celery and onions. I loved the fruity twist on this recipe, but it is a tad too sweet for my tastes. I used 1 Tbsp spicy brown mustard instead of honey mustard, otherwise made as stated and served in whole wheat tortillas. Thanks for sharing!

 

[mersaydees]

This makes for a fabulous and highly nutritious lunch. I made as directed and served on a bed of torn iceberg lettuce. Thanks, Sydney Mike! Made for Aussiee New Zealand recipe swap.

 

[PaulaG]

This made a fantastic lunch served on a bed of mixed greens. The only change I made was to reduce the raisins to a handful. I think this would be wonderful with a few chopped pecans tossed in.