“Seafood Chicken? When I came across this recipe in 'The Terrace Times Minimum Effort Maximum Effect Cook Book: Melbourne edition' (first published in 1979 and the tenth in a series), I just had to check it out! First I read "Seafood Chicken is hardly a recipe but a useful idea when the remains of a roast chicken are inadequate for a second meal. They can be extended and revitalised with canned tuna." "Revitalised": that's a quaint concept! Amazing just how dated the descriptions in older recipe books can sound. But as a useful idea rather than a recipe, this could be just as "useful" in 2009! And that's the spirit in which I'm posting it. Naturally to be acceptable for a Zaar posting, I've had to specify some ingredient amounts but basically I'm offering this as a "how to use leftovers" recipe or - if not "recipe" - then idea! In responding to this "idea", you can, of course, also add to the serving platter sliced boiled eggs, olives (I'd recommend pitted kalamata olives) and artichoke hearts etc..”
READY IN:
5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place lettuce leaves on a serving platter and arrange the chicken pieces and chunks of tuna on top of the lettuce leaves; add the lemon quarters to the platter; and the olives, boiled egg slices and artichoke hearts (if using); top with mayonnaise or serve the mayonnaise separately in a bowl or jug.
  2. Garnish with the chopped parsley.

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