Adapted from "Heart of the Palms," a Floridian cookbook. Prep time does not account for several hours of chilling time. You may also make the dressing a day early, but the chicken salad should be made the day it will be served.

Ingredients

6 serv.

salad mixture
lb bacon, cooked and crumbled↗1⁄2 lb
cups cooked chicken breasts, diced in large chunks↗4 cups
(14 ounce) can hearts of palm, drained,sliced into rounds↗1 can
lettuce leaves or 12 mixed salad greens (choose fancy looking ones)↗12
vine ripened tomatoes, cut into 6 wedges each↗4
pitted black olives (any type you prefer)↗24
blue cheese dressing
cup mayonnaise (light is fine)↗1⁄2 cup
cup sour cream (light is fine)↗1⁄2 cup
tablespoons skim milk↗3 tablespoons
tablespoons lemon juice↗2 tablespoons
teaspoon seasoning salt↗1⁄2 teaspoon
cup blue cheese, crumbled↗2⁄3 cup

Step-by-step instructions

1
Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
2
Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
3
Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
4
Toss with chicken mixture, cover and chill several hours.
5
Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
6
Place a mound of the chicken mixture on top of the lettuce.
7
Set tomato wedges around the chicken mound in a spiral pattern.
8
Garnish with black olives.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App