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Tasty Twists on Tuna and Chicken Salad

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Getting tired of the same old recipe for tuna salad or chicken salad? Try one of these delicious twists. You’ll be glad you did.

Wasabi Salmon Salad

Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. It can be found in Asian food stores and most grocery stores. You can substitute tuna for the salmon.

  • 8 teaspoons wasabi powder
  • ¼ cup mayonnaise
  • 10 ounces drained canned salmon (visible bones removed)
  • 1 cup seeded cucumbers, cut into small cubes, drained
  • Salt and ground black pepper
  • 2 Tablespoons chopped parsley (optional)

Mix the wasabi powder and mayonnaise together in a medium-sized bowl. Add the salmon, and break up the pieces with a fork. Add the cucumber cubes, and mix all the ingredients together. Add salt and pepper to taste. Sprinkle with the chopped parsley (optional). Serves two.

Roasted Curried Chicken Salad

This salad has a hint of Indian flavors. Mango chutney can be found in the ethnic section of most markets. Curry powder is a mixture of many spices. It loses its flavor quickly, so buy a fresh container after two to three months.

  • 6 Tablespoons mayonnaise
  • 4 teaspoons curry powder
  • 4 Tablespoons mango chutney
  • 2 cups cooked chicken breast, skin and bone removed, cut into quarter-inch pieces (you can use store-bought rotisserie chicken)
  • 1 cup sliced celery
  • Salt and ground black pepper

Mix the mayonnaise, curry powder and mango chutney together in a medium-sized bowl. Add the chicken and celery. Mix all of the ingredients together. Add salt and pepper to taste. Serves two.

Tuna Pesto Salad

Pesto adds pizzazz to tuna salad. Pesto usually is made by combining fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. To make this salad, I used a bought version and found that it worked very well. You can substitute salmon or diced chicken for the tuna.

  • 2 Tablespoons vinaigrette dressing
  • 4 Tablespoons prepared pesto
  • 10 ounces canned tuna, drained
  • 8 pitted black olives, chopped
  • Salt and ground black pepper

Mix the dressing and pesto together in a medium-sized bowl. Add the tuna, and break up the pieces with a fork. Add the olives, and salt and pepper to taste. Mix all the ingredients together. Serves two.

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Source: Linda Gassenheimer is an award-winning author of several cookbooks, most recently, Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals. She writes the syndicated newspaper column “Dinner in Minutes.” DinnerInMinutes.com Date: August 15, 2014 Publication: Bottom Line Personal
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