Tuna Or Chicken Salad Cold Plate Recipe

Wash and dry the lettuce leaves thoroughly. Tear or chop into roughly 1–2 inch pieces and place on a large serving plate or four individual plates to form a bed for the cold plate.

Drain the pineapple slices well and pat with paper towel. If using fresh pineapple, slice into 6 rings.

If making chicken salad and using leftover or rotisserie chicken, shred or dice to measure 10 oz. If making tuna salad, drain tuna thoroughly and flake with a fork.

Combine tuna ingredients

In a medium bowl combine the drained tuna, 3 tbs mayonnaise, 1 tbs Greek yogurt (if using), 1/2 cup finely chopped celery, 2 tsp minced red onion, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped parsley.

Mix gently until evenly combined. Taste and adjust seasoning (add more lemon or salt if needed). Refrigerate until ready to assemble. Makes roughly 1 to 1 1/4 cups salad.

Combine chicken ingredients

In a medium bowl combine 10 oz shredded cooked chicken, 3 tbs mayonnaise, 1 tbs Greek yogurt (if using), 1/2 cup finely chopped celery, 1/4 cup small-diced green apple (if using), 2 tsp minced red onion, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped parsley.

Stir gently to combine. Adjust seasoning to taste. Refrigerate until ready to assemble. Makes roughly 1 to 1 1/4 cups salad.

Place the bed of prepared lettuce on each plate (approximately 1 cup lettuce per serving).

Spoon about 1/2 to 3/4 cup of your chosen salad (tuna or chicken) onto the center of the lettuce bed for each plate.

Add a 1/4 cup scoop of cottage cheese beside the salad on each plate.

Arrange three pineapple slices on each plate next to the cottage cheese.

Add one serving (about 1 cup) of your chosen side: potato salad or coleslaw. Place it in the remaining space on the plate.

If desired, sprinkle a light dusting of paprika over the cottage cheese for color and garnish with remaining parsley. Serve with a lemon wedge on the side for optional extra brightness.

Serve chilled. This cold plate is best eaten within 2–3 hours when assembled. Leftover tuna or chicken salad can be stored in an airtight container in the refrigerator for 3 days.

If storing assembled plates, keep pineapple and cottage cheese covered and add potato salad/coleslaw just before serving to keep lettuce crisp.