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: 5 mins
• 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

1. 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.
2. Garnish with the chopped parsley.