Creamy Salads

Everyone seems to love my tuna or chicken salad. These are creamy salads I use in place of cooked meats. When it comes to the chicken salad, I prefer the bone-in chicken breast that I grill or bake. Tuna is canned, in water.

Tuna Salad

Drain canned tuna
Dehydrated onion flakes
Dried Sweet Basil
Chopped celery (optional)
Onion powder
Mayo (dry or wet to taste)
Mix all ingredients together and chill

Honey Mustard Chicken Salad

Shred the meat into a bowl
Add:
Sweet peas; fresh or frozen
Crushed Pecans
Dehydrated onion flakes
Onion powder
Salt (I use Himalayan Mineral Salt for all my cooking)
Pepper
Toss all ingredients together
In a separate bowl mix mayo and honey mustard dressing (Paul Newman's rocks)
Pour this mixture over dry ingredients and mix together
Chill several hours or overnight to allow flavors to marry

Both these salads go well with any type of green, chopped mushrooms (I love Baby Bellas), and cucumbers. I mix it up with mixed bean salad, pickled beets, cold baked beans or marinated artichoke hearts. Sometimes I cut up a baked sweet potato and add that to the salad plate. Use your imagination; that feeds the soul as you feed the body.