Chicken Or Tuna Salad Bake Recipes

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CHICKEN SALAD BAKE

Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12



Chicken Salad Bake image

Steps:

  • In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green or sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

CHICKEN OR TUNA SALAD BAKE

I always used to make this when we were newlyweds. It's quick, and easy on the budget. Add a salad and you have a tasty little meal.

Provided by Aunt Paula

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8



Chicken or Tuna Salad Bake image

Steps:

  • Combine soup, celery, onion, mayonnaise and pepper in 1 1/2 quart casserole.
  • Fold in eggs, and tuna or chicken.
  • Top with potato chips.
  • Bake at 400° for 30 mins.
  • This can be made ahead of time and refrigerated.
  • Top with chips right before baking.

1 can cream of chicken soup
1 cup diced celery
1/4 cup finely chopped onion
1/2 cup salad dressing or 1/2 cup mayonnaise
1 dash pepper
3 hardboiled egg, chopped
1 can tuna or 2 cups cooked cubed chicken
2 cups broken potato chips

INDIAN TUNA (OR CHICKEN) SALAD

If you like Indian flavors, this is a fun twist on an old favorite. I was in the mood to make tuna salad but wanted something different, and when I didn't find a recipe that interested me, I made one up based on bhel puri chaat. The chutneys called for might not be standard issue in your pantry, but the store-bought ones do keep a long time and add a lot of flavor with no fat. The key to this recipe is the balance of flavors and textures. You need sweet and spicy, crunchy and soft. It's delicious and of course, it was easy. Serve on toasted naan, in sandwich wraps, tortillas, open-faced on toasted bread, or over greens as a salad.

Provided by msdesireeg

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 12



Indian Tuna (or Chicken) Salad image

Steps:

  • Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
  • Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 41.8 g, Cholesterol 26.7 mg, Fat 26.9 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 3.6 g, Sodium 492.2 mg, Sugar 21.6 g

1 (5 ounce) can chunk white tuna, drained
1 rib celery, diced
½ red onion, chopped
⅓ cup raisins
1 small carrot, chopped
¼ cup chopped walnuts
3 tablespoons mayonnaise
2 tablespoons tamarind chutney
1 teaspoon red chile chutney
1 teaspoon green chutney
¼ teaspoon garam masala
¼ teaspoon salt

CHICKEN TUNA SALAD

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!

Provided by Sydney Mike

Categories     Tuna

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9



Chicken Tuna Salad image

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.

Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 2, Cholesterol 37.5, Sodium 267, Carbohydrate 27.8, Fiber 1.1, Sugar 19.2, Protein 15.7

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

BAKED TUNA SALAD WITH FENNEL

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10



Baked Tuna Salad With Fennel image

Steps:

  • Preheat the oven to 400 degrees. Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive oil to cover the tuna. Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center. Remove from the oven and cool in the oil for 5 minutes. Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
  • Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth. (Discard the remaining oil or save it for another use.) Season the dressing to taste with salt and pepper. Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter. Slice the tuna thinly and lay it over the greens along with the fennel. Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them. Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna. Serve at room temperature.

1 1/2 pounds tuna, in one chunk
2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved
Kosher salt and freshly ground black pepper to taste
4 cloves garlic, peeled
2 to 3 cups olive oil
3 tablespoons freshly squeezed lemon juice
6 cups salad greens
1/2 small red onion, thinly sliced
1 red tomato, sliced into thin wedges
1 yellow tomato, sliced into thin wedges

TINK'S CHICKEN & TUNA SALAD SANDWICHES

An easy combo of chicken and tuna that's not too fruity, sweet or spicy, but packed with flavors that really compliment each other. Tonight, DS told me he wasn't going to be home for dinner so I planned on just splitting one leftover chicken breast between DH, our toddler & myself. Then at the last minute DS said he was going to be home after all, but now I had nothing thawed to make! I got into creative mode, scrounged the fridge & pantry & came up with this unusual take on the chicken sandwich. I didn't expect great things, but my boys raved over it, I impressed myself & even my toddler ate it! In the future I will probably add green onion to the mix, as I usually would, but just didn't have it on hand this time. I'm posting my creation here so we can enjoy it again and in hopes that you'll find it as pretty and tasty as we did. :)

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Tink's Chicken & Tuna Salad Sandwiches image

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.

Nutrition Facts : Calories 362.5, Fat 22.3, SaturatedFat 3.2, Cholesterol 63.4, Sodium 676.3, Carbohydrate 19.2, Fiber 1.8, Sugar 9.4, Protein 22.4

1/2 lb boneless skinless chicken breast, cooked and shredded
1 (5 ounce) can albacore tuna in water, drained (or your preferred type)
1/4 cup red pepper, diced
1/2 cup celery, diced
1/4 cup pecans, chopped
6 dried apricots
1/4 teaspoon sea salt (or regular table salt)
1/8 teaspoon garlic powder
1/8 teaspoon ground mustard
1/8 teaspoon rosemary, crushed
1 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
3/4 cup mayonnaise (or more to taste)

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