Seafood Chicken
- 8 ounces cold cooked chicken, skinned and cut into bite-size pieces
- 8 -16 ounces canned tuna in vegetable oil, drained
- 1 12 lemons, quartered
- 14 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
- 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.
cold cooked chicken, tuna, lemons, olive, eggs, hearts, lettuce leaf, mayonnaise, fresh parsley
Taken from www.food.com/recipe/seafood-chicken-349470 (may not work)