Under 30 Minutes

Chopped Salad with Tuna

The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.

  • Prep:
  • Total Time:
  • Servings: 4
Chopped Salad with Tuna

Source: Everyday Food, March/April 2003


  • 2 tablespoons white-wine vinegar
  • Salt and pepper
  • 1/4 cup olive oil
  • 1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces
  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1 can (6 ounces) tuna in oil, drained and flaked
  • 1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered
  • 1/2 red onion, cut into 1/4-inch pieces
  • 2 cups fresh curly parsley, coarsely chopped


  1. Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.

  2. Add the remaining ingredients to the bowl, and toss well to combine.


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