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Tuna or Chicken Salad, Fruity (M/P, KLP, TNT)
Source: Idele Deutsch in "California Kosher: Contemporary and Traditional Jewish Cuisine;" a collection of recipes from the Women's League of Adat Ari El Synagogue, North Hollywood, California [c1991]/i>
Serves: 3

1 6-1/2-ozs. can tuna or 1 cup cooked chicken
1/2 cup drained pineapple tidbits
1/2 cup seedless grapes
1/2 cup diced celery
1/4 cup chopped pecans
3 tablespoons thinly sliced stuffed olives
1/4 to 1/3 cup salad dressing or mayonnaise

Garnish:
Lemon wedges
Pecans

Drain and break tuna or chicken into chunks. Combine with remaining ingredients. Serve on lettuce; garnish with lemon and pecans.

My note: I have also added diced yellow, orange, or red peppers for color; raisins or dried cranberries; diced cucumber with the green peel still on; and cut up oranges or mandarin oranges.

Poster's Notes:
My son, whose favorite food is tuna, loves this salad. Served in half papaya or cantaloupe, this makes a lovely luncheon or supper dish.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A