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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 Nutrition


  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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