Whether I make enough for just the two of us or increase the amounts for a social occasion, I always get a request for this recipe. There's a nice mixture of flavors with the pickles and ripe olives, and a good crunch from the celery.
If packing this fantastic sandwich for a brown-bag lunch, keep the bread separate from the salad so it doesn’t get soggy. You can also try serving the tuna salad with crackers, as a wrap or on lettuce. Nae Bartolomeo - Indianola, IA
Writes Merrijane Rice from Bountiful, Utah, “Inspired by a delicious turkey salad sandwich at a local deli, I developed my own version to suit my family's tastes. Serve this on croissants for an elegant luncheon or on hearty whole-grain bread for a filling meal. Pre-cooked bacon and canned-or leftover-turkey make it a snap to prepare!”
Over the years, Andrea Donofrio has experimented with many versions of chicken salad. “But this delicious recipe is my favorite,” says the Walpole, Massachusetts cook. “Chunky apples, juicy grapes and toasted walnuts add just the right amount of texture and great flavor to these tasty bites.”
I like this combination of egg salad and tuna salad, rolled together in flour tortillas. Whether I eat them right away or in a day or two, they retain their flavor.—Francine Wingate, New Smyrna Beach, Florida
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.
For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying.
-Marlys Benning, Ackley, Iowa
This recipe is a great light lunch or dinner. The cute canoes are fun for kids to put together using healthy vegetables. And they love eating them, because they made the meal themselves.—Robert Gibson, Norristown, Pennsylvania
Janelle Aguda of Chicago, Illinois gets her son involved in this sea-cruising cuisine by having him assemble the simple sails out of cheese slices. They like to serve the “boats” on blue paper plates with fish-shaped crackers.
When she wants to feed her family without heating up the kitchen, Kim Due of Friend, Nebraska turns to this tasty sandwich filling. "I keep the creamy crunchy mixture on hand for lunches and after-school snacks," she says. "It's a great way to use up leftover turkey and make the most of garden-fresh vegetables.