When I was little, my mom used to make a tuna salad with onions, celery, mayonnaise, peas, and just a couple of chopped hard boiled eggs. Oh, and tuna of course. Every one of my friends thought it was weird, and it seemed like we were the only family in the whole neighborhood that put peas in their tuna salad. BOY! Did I love that recipe, though. It was great on a hot summer day with lettuce, tomato, sliced onions on a nice wheat or rye bread. I still remember how good it tasted!
In recent years, what with mercury contaminations and radiation worries, we have gotten away from eating tuna fish, but every now and then I still would love a tuna sandwich. One day I got the bright idea to try mom’s old recipe, but with THRIVE Feeze Dried Chicken. WOW! Was I surprised!
I made my homemade mayonnaise recipe, rehydrated all the appropriate vegetables and the freeze dried chicken, diced some fresh onions because I had them on hand, tossed it all together in a bowl, mixed it well and chilled it for several hours.
We served it on gluten-free bread made on Gluten Free Flour, with fresh lettuce, tomatoes and sliced onions as well as some pickled hot banana peppers and YUM! Was it perfect. It doesn’t taste exaclty like mom’s because, let’s face it, there will always be a taste difference between fish and chicken - no fish taste with chicken. But next time I am craving mom’s old fashioned tuna salad with peas, I know I can whip up this recipe and feel like a kid again.
Easy Chicken Salad
3/4 - 1 Cup of Freeze Dried Chicken
1/3 Cup Freeze Dried Celery
1/2 Cup Freeze dried Peas
1/2 Cup Freeze Dried Green Onions
1/2 Cup Freeze Dried Chopped onions or fresh onion chopped
1 Cup Water (An extra 1/2 Cup may be needed for best rehydration depending on preference)
Place all these ingredients into a large bowl, and mix well. Cover and let sit for 15-20 minutes to fully rehydrate.
2-4 hard boiled eggs, peeled and chilled, then chopped
Sprinkle of Onion powder, Garlic powder, Black pepper, and salt to taste
3/4 Cup Mayonnaise (I use our recipe for Homemade mayo!)
Drain off any excess water from the meat and vegetables, if there is any. Shake the colander thoroughly so that your finished salad won’t end up runny. Place back into your large bowl, add the mayonnaise and mix thoroughly. May be served right away, but is always best chilled 1-2 hours or over night. Great served with sliced tomato, sliced onion, sliced pickled hot pepper rings, on homemade bread! Wrap it in lettuce or scoop with chips, or enjoy in a wrap!!! This salad will be perfect no matter how you serve it. ENJOY!
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Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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