Tuna, egg, and chicken salad | homemade mascarpone dressing

***TUNA SALAD***

pouched or canned tuna, drained (at least 3 ounces, 85g per sandwich)
mayonnaise
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
garlic powder
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)

Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.

***EGG SALAD***

eggs (two per sandwich is ample)
mayonnaise
mustard
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)

Bring a pot of water to a boil, gently drop in the eggs, cover and cook them for 14 minutes. Drain and cool the eggs completely with cool running water or an ice water bath. Peel the eggs, cut them in half, push yolks out into a mixing bowl and mash them up. Dice the whites.

Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.

***CHICKEN SALAD WITH MASCARPONE DRESSING***

1 pint (2 cups, 500mL) cream
1 lemon
1 3 lb (1.3 kilo) grocery store rotisserie chicken (this will make at least six sandwiches)
grapes, cut into quarters (maybe a dozen)
sweet corn, cut off the cob (one ear should be enough)
nuts, shelled and roughly chopped or crushed (I like pistachios)
green onions, sliced (one standard bunch should do it)
fresh parsley (very optional)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)

Make the dressing by pouring the cream in a sauce pan, bring it to a bare simmer and juice in the lemon (I use the whole thing, but you want it less lemony, use half). Stir and you should see the cream noticeably thicken very quickly. Cool it all the way down in the fridge before using.

Pick all the meat off the chicken in little chunks. Up to you if you put in the skin — I usually leave out the really flabby bits. Combine all the ingredients and taste until you like the proportions.

[johntucker]

I have never been more impressed and enthralled by someone peeling boiled eggs

[twistedpear]

I have gained a supernatural ability to detect RaguseADS as soon as he starts to change his tone of voice.

[mogator]

Nothing against adam and his videos, have made many of his recipes and have been delighted by all that i've tried, but Lauren's egg peeling is the single most life-changing tip i've received from this channel.

[TheRguru]

"What goes in chicken salad?"
Adam: "Yes"

[be.A.b]

From the title I thought you where putting out a recipe combining all three. Fun fact, I once made a tuna egg salad where I accidentally added half canned chicken. Everyone ranted and raved on how good the tuna salad was. Chicken in tuna salad is actually not as bad as it sounds… if you don’t tell anyone!

[nowdefunctchannel]

Adam is the only person who could make these salads look so photogenic

[siddharthghosh]

1:20 "when my time comes, bury me with this, it makes everything better."


White wine: sad noises :(

[sonicseaweed]

In case it helps somebody else. Instead of draining the water from the pot when boiling eggs (the steam can be painful), just put it under the faucet and start pouring cold water in there, it will take a few seconds longer to circulate out the hot water. Another tip is when peeling the boiled eggs, once you open a section of shell, peel under running water, the water will make its way between the shell and the egg, making it detach easier

[jessemartin]

This is so good! I already have canned chicken, mayonnaise, onion flakes, and a bag of pre-washed lettuce. Thank you for this creative idea!

[aspengregory]

Holy cow that egg peeling technique has changed my life! I've tried so many different hacks to make peeling them easier and this is the only one that's worked. Thank you Lauren!

[jamal_rahman]

I do enjoy Lauren's increasingly confident cameos in your videos!

[willdwyer]

After you dump the hot water you should roll your eggs around vigorously in the pan to crack the shells. That way when you chill them with cold running water, the water will get inside the cracks and help separate the shells from the eggs.

[antoniososa]

I legit had a dream where Adam made a video making pozole. No I'm not kidding. Yes, it's weird. I've been requesting this for too long.

[JamesPawson]

That chicken salad looks mind blowing.

[disky]

What I really learned in this video is that I can make mascarpone from scratch.

[mirk]

I made tuna salad for the first time one day after watching this video. With other channels, I never see myself actually making it. Goes to show why Adam’s videos are special.

[asiansushiamv]

"Sweet pickle relish. When my time comes, bury me with this"
White wine: *Am I a joke to you?*

[amymandeville]

You make your tuna and egg salads pretty much like I do. I never would have thought of adding cucumber to mine. Also, I really like to add cranberries to my chicken salad.

[lambsauce]

I'm so proud to have the same taste in salads as Adam, my spanish teacher brought me some egg salads 2 years ago and they were the best things I've ever eaten

[FalloutPlays]

I can never quite wrap my head around hating celery - It's just crunchy nothingness! Lauren's still cool though.