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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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.
I have recently begun to add fresh basil to my salads. It adds an excellent flavor that I love!
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.