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South Sea Salad

This recipe creates a refreshing South Sea Salad, featuring a creamy mayonnaise and sour cream dressing infused with curry and soy. It combines crisp lettuce, celery, and cocktail onions with your choice of tuna or chicken, sweet fruit, and frozen peas. Finished with crunchy Chinese noodles and slivered almonds, it's a vibrant, flavorful, and satisfying dish.
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Servings: 32 people
Course: lunch/dinner
Cuisine: American
Calories: 4311.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon curry powder
  • 1 teaspoon soy sauce
  • 1/8 teaspoon garlic salt
  • 1/2 head lettuce pulled apart
  • 1 5 oz. jar cocktail onions drained well
  • 1 cup celery coarsely chopped
  • 1 12 oz. can solid pack white tuna OR
  • 4 chicken breasts
  • 1 can mandarin oranges drained OR
  • 1 7 oz. can pineapple tidbits, drained OR
  • 1 cup seedless grapes
  • 1 10 oz. pkg. frozen English peas, still frozen
  • 4 ounces can Chinese noodles
  • Slivered almonds

Equipment

  • 1 Large Mixing Bowls For preparing dressing and combining salad ingredients
  • 1 Whisk For blending the dressing ingredients smoothly
  • 1 Chef's Knife For chopping celery and preparing chicken, if used
  • 1 Cutting Board For safe and efficient chopping
  • 1 Can Opener For tuna, mandarin oranges, pineapple tidbits, and cocktail onions

Method
 

  1. In a large bowl, whisk together mayonnaise, sour cream, lemon juice, curry powder, soy sauce, and garlic salt until smooth; set aside.
  2. If using tuna, drain it very well. If opting for chicken, cook, cool, and shred or dice it into bite-sized pieces.
  3. Prepare the vegetables and fruit: Pull apart the lettuce, coarsely chop the celery, and thoroughly drain the cocktail onions and your chosen fruit (mandarin oranges, pineapple tidbits, or wash grapes).
  4. In a separate large mixing bowl, gently combine the prepared lettuce, drained cocktail onions, chopped celery, and your choice of protein (tuna or chicken).
  5. Add the drained fruit and the frozen English peas directly to the salad mixture; do not thaw the peas beforehand.
  6. Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
  7. Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
  8. While the salad chills, you may lightly toast the slivered almonds in a dry pan over medium heat until fragrant, then let them cool.
  9. Just before serving, gently fold in the Chinese noodles and the slivered almonds (toasted or plain) to maintain their crisp texture.
  10. Serve the chilled South Sea Salad as a vibrant side dish or a light, satisfying meal.

Notes

For an elevated dressing, consider a touch of fresh grated ginger or a tiny pinch of red pepper flakes to complement the curry and soy. Ensure all canned ingredients are meticulously drained; excess liquid will dilute the dressing and make the salad watery. If using chicken, poach it gently and shred it for a tender texture. Add the frozen peas directly into the salad; they'll thaw perfectly while chilling, adding a pleasant crispness. Finally, incorporate the Chinese noodles and toasted slivered almonds just before serving to preserve their essential crunch and prevent sogginess.