Recipe from Cooking Light – 5 Ingredient / 15 Minute Cookbook
I used tuna for mine, but J hates tuna – so for his salad I used leftover chicken from the Lemon Rosemary Grilled Rotisserie Chicken that we made on Sunday. I had a small taste of his, and this definitely works well either way.
I served these with lemon pepper Pita / Tortilla Chips. I only had half a whole wheat pita, so I used flour tortillas for the rest. The recipe is at the bottom. 🙂 The lemon pepper really went well with this salad. Delish!!
The recipe also called for olives, chopped, but I skipped them and added in some roasted red peppers instead.
1 (12-ounce) can tuna, drained (or about the same amount of chicken, shredded)
1/2 c thinly sliced red onion
2 celery stalks, thinly sliced
2 T roasted red peppers, chopped
2 1/2 T fresh lemon juice
1 T EVOO
1/4 t pepper
1/8 t salt
2 large tomatos, sliced about 1/4 – 1/2 inch thick
In a small mixing bowl, mix together the tuna, onion, celery and roasted red peppers. Next gently mix in the lemon juice, EVOO, pepper and salt.
Set 2 slices of tomato on a plate and cover with about 1/3 of the tuna mixture. Serve with Lemon Pepper Pita/Tortilla Chips.
Lemon Pepper Pita/Tortilla Chips
2 6-inch whole wheat pitas (or 3 tortillas – I used flour)
Lemon pepper seasoning
Preheat oven to 350.
Spray a cookie sheet with cooking spray.
Cut the pitas into 8 wedges, then separate each into 2 triangles. Lay the triangles out on the cookie sheet – don’t overlap.
Spray the pita triangles with cooking spray, then lightly sprinkle on the lemon pepper seasoning. Don’t overdo it, you don’t need a lot to taste it.
Place the cookie sheet in the oven and cook for about 10-12 minutes. Keep on eye on them. They should be a light golden brown and crispy.