Best 12 Indian Tuna Or Chicken Salad Recipes

INDIAN TUNA SALAD

Steps:

• Mix all ingredients except pine nuts and chill.
• Stir in nuts just before serving.

AROMATIC CHICKEN AND TUNA SALAD

Steps:

• Chop the onion, tomatoes, pepper and avocado. Mix well in a large bowl with the mixed leaves and the tuna.
• Dice the chicken, rub with the olive oil and garam masala. Add the chillies and garlic before cooking for five minutes or until tender.
• Mix it all together, season and serve.

CURRIED TUNA SALAD

Steps:

• In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
• In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
• Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich.
• Yield: 3 to 4 servings

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA SALAD

Steps:

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

TINK'S CHICKEN & TUNA SALAD SANDWICHES

Steps:

• Combine all ingredients in medium sized bowl.
• Use as a sandwich filler in croissants, rolls, baguettes, tortillas, white or wheat bread. Or simply wrap in a large lettuce leaf.

NEW WIFE TUNA SALAD

Steps:

• Combine tuna, eggs, onion, and celery in a large bowl.
• In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.

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

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.

EASY CHICKEN OR TUNA SALAD

Steps:

• 1. In medium bowl, combine chicken or tuna, pickle relish, onion, celery, bell pepper, olives,and tomatoes. . Stir gently to combine.
• 2. Peel and roughly chop the hard boiled eggs into the mixture.
• 3. Add the salad dressing and gently fold all ingredients together
• 4. If serving immediately, fold in the lettuce; if not, fold it in just before serving.
• 5. This is great served in a hollowed out tomato, on your favorite bread or wrapped in a lettuce leaf. Use your imagination.

CHICKEN TUNA SALAD

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.

TUNA AND CHICKPEA SALAD

Steps:

• Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

INDIAN-STYLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
• Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
• For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.