Dilly Chicken Salad

Ingredients

2 hearts of palm, thinly sliced in coins

1 oz can artichoke hearts, cut in 8 th's

1 oz can waterchestnuts, diced or sliced (chopped a bit if they're sliced)

8 sprigs dill

1/2 cup toasted pecans, chopped

1/4 cup sliced almonds, toasted

Toss together the chicken, hearts of palm, artichoke hearts and waterchestnuts.

Add the dill and nuts.

Stir in the white wine and mayo.

Serve on a bed of lettuce

This was created to use up the cooked chicken and dill in my refrigerator. It turned out to be a recipe we'll make again!

4 large

Friday, June 25, 2010 - 5:25pm