When Jane and I were getting ready to open the Cafe, we met at her house one sunny summer afternoon and made a list of creative chicken salad recipes. Our idea was to feature a fun chicken salad flavor that rotates weekly – and I’m proud to say – eight years later, the rotation is going strong. Out of the dozen we created, only one did not make the list, which was Jane’s creation of chicken tossed with fresh spinach, lemon, and a creamy twist of chopped hearts of palm. While this was by far my favorite, we both agreed hearts of palm is not a feasible ingredient to purchase in bulk. So, instead, I’ve been making this in small batches throughout the years to enjoy at home. Whether it’s in a sandwich, by the forkful, or with some cucumber slices and potato chips – I beg you to join in on the fun.

Hearts of Palm are the inner core of specific palm trees and will be found in the canned vegetable section, usually with the artichokes. They are tender with a creamy texture and nearly irresistible.

Lemon Grove Chicken Salad

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Servings

servings

Ingredients

1.5 to 2 lbs. chicken breast
salt and pepper as needed
2 tablespoons olive oil
15 oz. can hearts of palm
1 cup fresh spinach leaves
4-5 fresh basil leaves
1/2 heaping cup of mayo
1 lemon, juiced
salt, pepper, and garlic powder as needed

Directions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or foil.
Add the chicken breast, season with salt and pepper, and drizzle with olive oil. Bake in the oven for 25 minutes or until cooked to 165 degrees F. Remove from the oven and allow to cool for 10-15 minutes.
When the chicken is cool enough to handle, shred it into small pieces by hand. Sometimes it's easier to use your knife for a few rough chops to get the process started. Set aside until needed.
Open and drain the can of hearts and palm. Place them on a cutting board and chop into small pieces. Be careful - they are slippery! Add to a separate bowl.
Chop the spinach into small bite sized pieces and add to the bowl with the hearts of palm. Stack the basil leaves on top of each other, roll into a log, then chop (or chiffonade) the basil. Add to the bowl. Toss the vegetables and add the lemon juice, a sprinkle of salt, and a touch of pepper. Mix.
In a small bowl add the mayonnaise and season it with a few pinches of garlic powder and a sprinkle of black pepper. Mix.
Combine the vegetables, mayonnaise, and shredded chicken. Give it a good mix to really incorporate the ingredients. I am not going to lie, nothing works better than your hands for this step. Refrigerate for 30-minutes. Serve cold as a sandwich, with crackers, pita wedges, or cucumber slices on the side.

Lemon Grove Chicken Salad

Notes

This makes about 3 cups of shredded chicken, which is a little less than what 1 rotisserie chicken would yield you.
This keeps fresh in the refrigerator for three days.
This is also delicious with fresh dill and parmesan cheese