Chicken, Hearts of Palm, and Avocado Chop Chop Salad

By BClover

Nutrition Facts
Serving Size 263 g
Amount Per Serving
Calories
369
Calories from Fat
257
% Daily Value*
Total Fat
28.6g
44%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
37mg
12%
Sodium
752mg
31%
Potassium
791mg
23%
Total Carbohydrates
15.5g
5%
Dietary Fiber
8.8g
35%
Sugars
3.7g
Protein
17.6g
Vitamin A 36% • Vitamin C 181%
Calcium 6% • Iron 17%
Nutrition Grade A-
* Based on a 2000 calorie diet
Nutritional Analysis
Good points

High in niacin
High in vitamin B6
Very high in vitamin C

Ingredients

• For the Salad
• 1 chicken breast, grilled or broiled
• Salt and pepper to taste
• One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
• 3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
• 2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
• Cilantro for garnish
• For the Vinaigrette
• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh squeezed lime juice (about half a lime)
• 1/2 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 3/4 teaspoon kosher or sea salt, or more to taste
• 1/4 teaspoon oregano
• 1 scallion, white and light green parts, sliced
• 1/2 teaspoon honey
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from biggirlssmallkitchen.com

Preparation

Step 1

If you make the chicken in advance, this salad takes minutes to throw together. (And, if you are making the chicken in advance, throw in a couple more pieces to have later in the week.)

Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. spray with olive oil spray and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)

Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, red peppers, and avocados.

In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in oil, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.

Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.