Chopped Salad

This chopped salad satisfies with style! Admired for its infinite flexibility, mix and match your favorite veggies and cheeses and enjoy.

Total Time 4 Servings


  • 2 (5 ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
  • 2 stalks celery, chopped
  • 2 cups red cabbage, chopped
  • 1 large tomato, chopped
  • 1½ cups Monterey jack or pepper jack cheese, chopped
  • 1 yellow bell pepper, chopped
  • 3 cups baby spinach


  • ½ cup Greek yogurt
  • 1 tablespoon chives, finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Place greek yogurt, chives, lemon juice, salt and pepper in a small bowl and whisk to combine. Set aside.
  2. Arrange tuna, celery, cabbage, tomato, cheese, bell pepper and spinach on plates.
  3. Drizzle dressing over the top and serve immediately.