Acapulco Chopped Tuna Salad

By KSmitherman

Ingredients

• Ingredients
• 1 (5-oz.) bag mixed salad greens
• 1 (12-oz.) can drained and flaked Chicken of the Sea® Solid White Albacore Tuna in Water
• 1 (15-oz.) can each: garbanzo beans and kidney beans, drained
• 1 (2.25-oz.) can sliced black olives, drained
• 1/2 cup shredded Mexican cheese blend
• 1 medium ripe avocado, peeled, pitted and diced
• 1/2 cup homemade or deli fresh Pico de Gallo
• Tortilla chips or corn tortillas, cut into matchsticks and fried (garnish)
• Homemade or prepared creamy cilantro dressing

Preparation

Step 1

Directions

For each serving, evenly divide fresh greens among serving plates. Top with Chicken of the Sea® Tuna and next six ingredients. Garnish with tortilla chips and serve with desired amount of cilantro dressing. Makes 4 to 6 servings.

Serving Suggestions

Make this with any other Chicken of the Sea® favorites such as Salmon, Crab or Shrimp.

Preparation Time

Preparation Time: 15 minutes

Nutrional Information

Serving Size 1/4th of recipe; Calories 470; Calories from Fat 190; Saturated Fat 7; Carbohydrates 38; Fiber 11; Sugars 5; Protein 37; Cholesterol 65; Sodium 1460; Vitamin A 35%; Vitamin C 25%; Calcium 25%; Iron 25%;