Revisit the chopped salad with new twists
2. Chop into pieces approximately the same size as the chicken the following ingredients: 1 pound hearts of romaine lettuce, 1/2 small fennel bulb, 12 ounces mushrooms, 20 radishes, 4 small carrots, 1 small head radicchio and 1 small red onion.

3. Combine the vegetables in a large bowl.

4. Combine the chicken and lemon-tarragon vinaigrette (see recipe below) in another bowl; stir to coat.

5. Pour over the vegetables. Toss well. Makes 8 servings.

Lemon-tarragon vinaigrette:
In a small bowl, whisk together 6 tablespoons fresh lemon juice, 4 teaspoons each Dijon mustard and minced fresh tarragon, and 3 cloves garlic, minced. Gradually whisk in 1/2 cup extra-virgin olive oil, season with salt and freshly ground pepper. Let stand 30 minutes before serving. Makes about 3/4 cup.

Crunchy garden salad with tuna

Prep: 20 minutes
Servings: 4

Note: Patricia Wells uses tuna packed in extra-virgin olive oil for this recipe adapted from "Salad as a Meal," and uses the oil to make the dressing.

2 cans (5 ounces each) tuna in extra-virgin olive oil, drained, oil reserved
1 tablespoon freshly squeezed lemon juice
Grated zest of 1 lemon
1 cup fresh salad burnet leaves or fresh parsley leaves
4 ripe heirloom tomatoes (about 1 pound), cored, chopped
1 green bell pepper, seeded, chopped
2 green onions, white part only, chopped
1 small zucchini, chopped
1 small cucumber, chopped