Chicken and Hearts of Palm Salad
A bright, tangy chicken salad with hearts of palm, olives, and a lemon-mustard vinaigrette.
Equipment
- Mixing Bowl
- Whisk or fork
- Measuring spoons and cups
- Cutting Board
- Chef’s knife
- Colander
- Paper Towels
Ingredients
- 1 T lemon zest
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 T spicy brown mustard
- 1/2 cup extra-virgin olive oil
- fresh-ground black pepper to taste
- cooked chicken, leftover cut into 3/4-inch bite-sized pieces
- hearts of palm drained, patted dry, and cut into thick slices
- olives well drained
- green onions (scallions) sliced
- salt to taste
Instructions
- Zest one lemon to measure 1 tablespoon of lemon zest, then squeeze the lemon to yield 1/4 cup fresh lemon juice.
- In a mixing bowl whisk together lemon zest, lemon juice, 2 tablespoons spicy brown mustard, 1/2 cup extra-virgin olive oil, and fresh-ground black pepper to make the dressing.
- Place the cooked chicken pieces in a large bowl and toss with 1/2 cup of the dressing to lightly coat; let the chicken marinate while you prepare the remaining ingredients.
- Drain the hearts of palm and pat them dry. Cut into thick slices. Drain olives in the same colander and slice the green onions.
- Gently combine the marinated chicken, sliced hearts of palm, drained olives, and sliced green onions in the bowl.
- Add more dressing as needed and toss until the salad is moistened to your liking; season with salt and additional fresh-ground black pepper to taste.
- Serve immediately or chill for a few hours; if chilled, stir before serving and add a little extra dressing if desired.
Notes
- Use freshly squeezed lemon juice for best flavor.
- Adjust mustard to taste if you prefer milder dressing.
- Pat hearts of palm dry to avoid a watery salad.
- This salad benefits from briefly marinating the chicken in the dressing.