Best 6 Indian Tuna Or Chicken Salad Recipes

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Indian tuna or chicken salad is a versatile dish that can be enjoyed as a sandwich, wrap, or salad. It is a great way to use up leftover tuna or chicken, and it is also a healthy and affordable meal. The combination of flavors in Indian tuna or chicken salad is unique and delicious, and it is sure to please everyone at your table. With so many different recipes to choose from, you are sure to find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN-STYLE GRILLED CHICKEN SALAD



Indian-Style Grilled Chicken Salad image

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.

Provided by Aisha

Categories     Salad

Time 55m

Yield 4

Number Of Ingredients 20

2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2 ripe tomatoes, chopped
1 onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
  • Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
  • For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g

INDIAN CHICKEN SALAD



Indian chicken salad image

Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut

Provided by Lucy Netherton

Categories     Lunch, Main course

Time 25m

Number Of Ingredients 10

4 large skinless chicken breasts
1 heaped tbsp tandoori masala powder
bunch coriander , stalks chopped and leaves separated
zest and juice 1 lime
150ml coconut milk
2 heaped tbsp mango chutney
½ cucumber , peeled lengthways into ribbons
100g bag baby spinach leaves
1 small red onion , thinly sliced into rings
4 poppadums , broken into chunky pieces

Steps:

  • Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.
  • To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing - then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.

Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium

CHICKEN TUNA SALAD



Chicken Tuna Salad image

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

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

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

INDIAN TUNA (OR CHICKEN) SALAD



Indian Tuna (or Chicken) Salad image

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

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

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

INDIAN RICE SALAD WITH CHICKEN



Indian rice salad with chicken image

Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing

Provided by Sarah Cook

Categories     Lunch

Time 40m

Number Of Ingredients 15

500g bag long grain rice
1 tsp turmeric
small bunch coriander , leaves roughly chopped, stalks reserved
100g bag toasted cashew , ½ very roughly chopped
1 cucumber , deseeded and cut into chunks
1 large red onion , finely chopped
about 110g pack pomegranate seeds
400g can black bean , drained and rinsed
2 x roughly 130g packs cooked chicken tikka pieces, chopped
natural yogurt and mini poppadum crisps, to serve (optional)
4 tbsp mango chutney
1 tbsp sunflower oil
1 tbsp brown sugar
1 tbsp medium curry powder , plus 1 tsp for the rice
juice 1½-2 lemon , depending on size

Steps:

  • Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
  • Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
  • Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

INDIAN TUNA SALAD



Indian Tuna Salad image

Make and share this Indian Tuna Salad recipe from Food.com.

Provided by Lorraine

Categories     Spreads

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

1 can chunk tuna, drained
1/2 celery rib, diced small
1 tablespoon dill pickle relish
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon garam masala
1 tablespoon toasted pine nuts
salt

Steps:

  • Mix all ingredients except pine nuts and chill.
  • Stir in nuts just before serving.

Tips:

  • For the best results, use fresh tuna or chicken. If using canned tuna or chicken, be sure to drain it well and flake it before using.
  • To make the salad more flavorful, use a variety of vegetables, such as celery, onion, and red bell pepper. You can also add chopped nuts, such as almonds or walnuts, for a crunchy texture.
  • If you are using mayonnaise-based dressing, be sure to use a light hand, as too much mayonnaise can make the salad too heavy. You can also use a yogurt-based dressing for a healthier option.
  • Season the salad to taste with salt and pepper. You can also add a squeeze of lemon juice or a dash of cayenne pepper for a little extra flavor.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Indian tuna or chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is easy to make and can be customized to your own taste preferences. So, next time you are looking for a quick and easy meal, give this Indian tuna or chicken salad a try!

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