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Spice Up Tuna & Chicken Salad
During a covered-dish supper at a writer’s group, Pen In Hand, this one recipe stood out above the rest, and all thanks to Joan Johnson of Mullica Hill.
It’s quite versatile. Written as a tuna ball recipe, Joan brought it to our meeting as a hand-rolled chicken ball, and it was delightfully enjoyed along with all the other goodies. In my own rendition during my home test, I leaned on making them as petite finger sandwiches, and again, this recipe showed that tuna or leftover chicken continues to please us with familiar tastes.
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This tuna ball recipe tastes great served on bread. |
Chicken or Tuna Bally
8 ounces cream cheese
2 tablespoons chili sauce
1 teaspoon instant minced onions
2 6.5-ounce cans tuna or chicken
1/2 teaspoon hot sauce
Chopped nuts if making as ball or parsley if making as tea sandwiches
Sandwich bread, brown edges trimmed
Chicken Tea Sandwiches: In a chopper bowl, mix in all of the above ingredients and chop. If more liquid is needed to reach desired consistency, add one teaspoon of mayonnaise at a time. Generously fill trimmed sandwich bread slices and serve.
As Tuna Ball: Drain tuna. In a bowl, mix together all ingredients except for chopped nuts. Chill tuna mixture. Remove from refrigerator, place on plate and shape into ball. Cover with nuts or if you like parsley. Goes great with crackers.
By Joe Colanero
DownJerseyJoe@Verizon.Net
