Fancy Florida Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
1/2 lb bacon, cooked and crumbled |
4 cups cooked chicken breasts, diced in large chunks |
1 (14 ounce) can hearts of palm, drained,sliced into rounds |
12 lettuce leaves or 12 mixed salad greens (choose fancy looking ones) |
4 vine ripened tomatoes, cut into 6 wedges each |
24 pitted black olives (any type you prefer) |
1/2 cup mayonnaise (light is fine) |
1/2 cup sour cream (light is fine) |
3 tablespoons skim milk |
2 tablespoons lemon juice |
1/2 teaspoon seasoning salt |
2/3 cup blue cheese, crumbled |
Directions:
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.
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