Chicken of the Sea Salad (Tuna Salad)


Tuna Salad:
I used a lil more than 1/2 jar Miracle Whip
1tsp TO 1+1/4tsp Lawry’s Seasonal Salt
1/4-1/2tsp Paprika
1-1.5T Dill Pickle Juice from pickle jar. *SEE NOTES
1/8 tsp Onion Powder
1.5c Shredd. Cheddar Cheese (Save some for topping presentation- 1/2c)
1c Frozen Peas
Add later:
About 2c uncooked Macaroni Noodles, cooked hour before eating
2 cans Tuna, drained (1 hr. prior to eating. KEEP IN CANS TIL THEN!)

I premade sauce morning of use. Keep in fridge. About 1.5 hour prior to eating, cook noodles. Rinse noodles in cold water, drain well. Mix together sauce with tuna (Drained). EYEBALL adding noodles into sauce, to consistency desired. Toss rest of noodles. I always have it a little saucy, as it’ll sit an hour and absorb some. Top with rest of cheese. Place into fridge.
*NOTES: I didn’t have pickle juice from the jar, what we usually use, so improvised with vinegar and dill. 1/2 tsp Dill Weed and 2 tsp White Vinegar. Works very well in a pinch. Just allow the sauce to sit and marinade at least a few hours, prior to adding it to noodles.

Recipe for Chicken Pictured Above:
Frozen Legs
Favorite BBQ Season Pkt. (Marinade- Grill Mates Texas BBQ kind!)
Favorite BBQ Sauce

Add legs to plastic bag, add in seasoning, allow to thaw- Mixing around. Grill legs. Close to being done, smoother with BBQ sauce, flip and repeat on other side. Allow each side to thicken. Serve.

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2 responses to “Chicken of the Sea Salad (Tuna Salad)

  1. Pingback: The “Vacay Menu” Jury has Spoken | Dinking Around {DING-KING UH-ROUND}

  2. Pingback: Vacation Meal Plan of Attack 2016 | Dinking Around {DING-KING UH-ROUND}

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