Seafood Chicken
"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
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 8 ounces cold cooked chicken, skinned and cut into bite-size pieces
- 8 -16 ounces canned tuna in vegetable oil, drained
- 1 1⁄2 lemons, quartered
- 1⁄4 cup kalamata olive (optional)
- 2 -4 hard-boiled eggs, sliced (optional)
- 8 ounces artichoke hearts, drained (optional)
- lettuce leaf, to serve
- mayonnaise, to serve
- fresh parsley, chopped, to garnish
directions
- 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.
- Garnish with the chopped parsley.
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Reviews
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It was okay. I used 12 ounces tuna, left out the olives, used 2 hard-boiled eggs, and left out the artichoke hearts. I think next time I might leave out the eggs, since I thought the egg flavor was a tad too much. Will make and re-review again. Made for 1-2-3 hit wonders. -
I must admit that I liked this much more than I thought I would going into it. The idea intrigued me though so I had to try it. Surprisingly the leftover chicken breast I used and the can of tuna complimented each other rather nicely. I have never added egg, or olives to my tuna or chicken salad when I make then individually but since that is what you listed I decided to give it a try. I did not add the artichokes since I didn't have any in the cupboard but this is a traditional addition to salads for me so I know I would like that. I enjoyed the olives but once I added the eggs the overall taste factor went down a bit for me. I added fresh lemon juice and snipped parsley to end the dish and found that those were nice additions. I served this on a toasted english muffin. This is a good base for an interesting twist on a traditional meat salad for lunch and I will play around with the additions until I find something that I really enjoy. Thank you for posting!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
