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Chopped Salad with Tuna

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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.

Source: Everyday Food, March/April 2003
Total Time Prep Servings

Ingredients

Directions

Variations

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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Reviews

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How would you rate this recipe?
28
  • MS12157780
    8 DEC, 2010
    I have made this exact salad for years. Could live off of salads and this is just perfect. I also change my dressing around when I cook a Sockeye Salmon steak for it. I use a tablespoon of ReaLime (unless I have fresh) and a tablespoon of OJ instead of vinegar when I do the salmon. Another dressing I like whth salmon is a spoonful or so of raspberry jam and white vinegar with the olive oil of course.
    Reply
  • karenmccamp
    17 JUL, 2010
    I have recently begun to add fresh basil to my salads. It adds an excellent flavor that I love!
    Reply
  • Sonya01
    16 JUL, 2010
    2 cups of coarsely chopped parsley is really not that much! Get a single bunch of curly parsley and chop it just a bit. That's it! It doesn't say finely chopped and packed, which would be the case if you were making tabouli.
    Reply
  • dwandruff
    16 JUL, 2010
    Two cups chopped parsley? Really? Is this a typo?
    Reply

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