Hearts Of Palm Chicken Chopped Salad Recipes

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HEARTS OF PALM SALAD



Hearts of Palm Salad image

A salad from Costa Rica, I found this recipe while search for recipes that use some of the odd ingredients that have collected in my pantry. The result is a light crisp salad which is refreshing and not at all heavy. Hearts of palm taste a bit like artichoke hearts but have a touch more crunch like a water chestnut.

Provided by justcallmetoni

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 (16 ounce) cans hearts of palm
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons low sodium chicken broth (remove fat) or 2 tablespoons vegetable broth
1 tablespoon olive oil
ground pepper
salt, very small amount (optional)
lettuce leaf

Steps:

  • Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl. Stir in the chopped red and yellow pepper along with the chopped parsley.
  • To prepare the dressing, whisk together the lemon juice, mustard, chicken or vegetable broth, and olive oil in a small bowl.
  • Drizzle the dressing over the hearts of palm mixture and toss gently.
  • Season to taste with salt (optional) and pepper.
  • For best results, let the ingredients sit on the counter for 15-30 minutes before serving. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

Nutrition Facts : Calories 109, Fat 5.1, SaturatedFat 0.8, Sodium 1012.8, Carbohydrate 13.4, Fiber 6.2, Sugar 0.9, Protein 6.4

COSTA-RICAN HEARTS OF PALM SALAD



Costa-Rican Hearts of Palm Salad image

Make and share this Costa-Rican Hearts of Palm Salad recipe from Food.com.

Provided by kitty.rock

Categories     Salad Dressings

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

2 (16 ounce) cans hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons low sodium chicken broth (remove fat)
1 tablespoon olive oil
ground pepper
very small amount salt (optional)
lettuce leaf

Steps:

  • Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
  • Stir in the red pepper, yellow pepper, and chopped parsley.
  • In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
  • Season to taste with salt (optional) and pepper.
  • Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

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