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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.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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