re: Chicken Salad recipes

I have a nice tuna salad recipe with optional Japanese and Cajun influences. I don't see why it wouldn't also work well with chicken. Just substitute the tuna for chicken.

Also, the mayonnaise mixture makes twice as much as what you need for one 5 ounce can of tuna (now chicken). You can either save the other half of the mixture for something else or double the protein to make twice as many servings.

Finally, I personally don't like the texture or taste of uncooked onions, so my recipes either use less onion or substitute onion powder. If you do like raw onion, double what the recipe calls for. And if you want even more crunch you could add pickles, but there are already sweet and sour flavors in the recipe.

Ingredients:
5 ounce can tuna
1/2 cup mayonnaise
3/4 teaspoon salt
3/4 teaspoon sugar
1 teaspoon mustard
3 dashes hot sauce (optional)
1 dash cayenne pepper (optional)
1 teaspoon lemon juice
2 teaspoons rice vinegar
1/2 teaspoon soy sauce
2 teaspoons hondashi powder (optional)
1/16 onion OR 1 teaspoon onion powder

Cooking Instructions:
Drain water from tuna can. Place paper towels in a medium bowl and add tuna from can to further drain tuna.

(Optional) Finely chop 1/16th of an onion. Rinse chopped onion under cold water. Wrap onion in paper towels and squeeze out extra liquid. OR use onion powder for onion flavor without onion texture.

In a medium bowl, add mayonnaise, 1/4 teaspoon salt, sugar, mustard, lemon juice, rice vinegar, hot sauce (optional, for spice), and hondashi powder (optional, for additional savory flavor). Stir ingredients together until very smooth. Cover bowl with plastic wrap and refrigerate until needed. (Makes twice as much mayo as needed for one 5 ounce can of tuna.)

Remove tuna from paper towels and leave tuna in the bowl. Mash tuna with the tines of the back side of a fork until tuna is well separated. (Optional) Add onion OR onion powder to tuna and mix well.

Add 1/2 teaspoon salt, cayenne pepper (optional, for spice), soy sauce, and half of the chilled mayonnaise mixture (roughly 4 tablespoons) to the tuna in the bowl. Gently but thoroughly stir to combine tuna with mayonnaise mixture. Cover shallow bowl with plastic wrap and refrigerate until well chilled, at least 1 hour.

Serving Instructions:
Serve chilled as a side dish or place on bread to make a tuna salad sandwich. Makes 2 to 4 servings.