Salad Trio Platter Recipe

Prepare ingredients

If chicken is not cooked, poach or roast boneless skinless chicken breasts: place in simmering water or broth for 12–15 minutes until cooked through, then cool and shred. Finely dice celery and red onion, halve grapes if using, and chop parsley.

In a medium bowl, combine 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 1 tsp Dijon, 1 tbsp lemon juice, 0.75 tsp salt, 0.5 tsp black pepper and 0.25 tsp celery seed (if using). Whisk until smooth and slightly fluffy.

Add 2 cups shredded chicken, 1 cup diced celery, 0.25 cup red onion, 0.5 cup halved grapes, and 2 tbsp chopped parsley to the dressing. Gently fold until evenly coated. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Cover and chill for at least 30 minutes to let flavors meld. Keep refrigerated until assembling the platter.

Drain and flake 2 cans (5 oz each) of tuna with a fork into a mixing bowl, breaking up any large chunks.

Add 0.5 cup finely diced celery, 0.25 cup red onion, and 1 tbsp chopped capers (if using).

In a small bowl whisk together 0.5 cup mayonnaise, 1 tsp Dijon, 1 tbsp lemon juice, 0.5 tsp salt and 0.5 tsp black pepper. Pour over tuna mixture and fold gently to combine.

Stir in 1 tbsp chopped fresh dill or parsley. Taste and adjust seasoning. Chill for 15–30 minutes before serving.

In a small jar or bowl whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar (or lemon juice), 0.5 tsp Dijon, 0.5 tsp honey (optional), 0.5 tsp salt and 0.25 tsp black pepper until emulsified.

In a large bowl combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 0.5 cup sliced cucumber, 0.5 cup shredded carrots, and 0.25 cup thinly sliced red onion.

Drizzle dressing over the salad just before serving and toss lightly to coat. Taste and adjust seasoning.

Use a small ice cream scoop or large spoon to portion one scoop (about 3/4 cup) of chilled chicken salad and one scoop of chilled tuna salad onto a serving platter, spaced apart.

Place the dressed mixed green salad alongside the two scoops or arrange the greens under/around the scoops for a composed platter.

Garnish chicken salad with a sprinkle of chopped parsley and tuna salad with a few capers or a dill sprig. Add lemon wedges and crackers or sliced baguette on the side.

Serve immediately. Leftovers: keep chicken and tuna salads refrigerated in airtight containers for up to 3 days; keep greens and dressing separate.