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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

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.


Instead of using tuna in this salad, you can use leftover cooked chicken. Just cut the chicken into bite-size chunks, then add it to the salad at the step when you would add the tuna.

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