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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (4)

27 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 2
Rating: Unrated
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.
Rating: Unrated
I have recently begun to add fresh basil to my salads. It adds an excellent flavor that I love!
Rating: Unrated
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.
Rating: Unrated
Two cups chopped parsley? Really? Is this a typo?