I made it with chicken. Didn't really like it that much. May just be me- seems popular \! Maybe I'll try again with tuna.
Artichoke & Ripe Olive Tuna Salad
From EatingWell: November/December 2007
An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French bread.
12 Reviews for Artichoke & Ripe Olive Tuna Salad
I made it with green olives and it was way too salty. Also, this recipe makes a lot and eating it all was not so pleasant.
I just made this with canned chicken, as another person said, and it is DELICIOUS!
The first time I made this I used Tuna. It was just o.k. Then I started to experiment with crab and chicken. I like the canned chicken breast the best. I make this every week. Unfortunately, it's so good I eat the whole bowl in one day! Half for lunch, the other half for dinner with fresh fruit for dessert.
I'm putting this one on my go-to lunch list! It's quick, easy, inexpensive and the taste is a wonderfully unique alternative to my normal tuna salad recipes. I halved it, but I added more ground oregano than the recipe called for. I also put the leftovers in the fridge; it was even better on day two.