Dilly Chicken Salad
3 c cooked, diced chicken
2 hearts of palm, thinly sliced in coins
1 1 oz can artichoke hearts, cut in 8th's
1 oz can waterchestnuts, diced or sliced (chopped a bit if they're sliced)
1/2 c Hellman's olive oil mayonnaise
2 T dry white wine (you can substitute lemon juice)
7-8 sprigs dill
1/2 c toasted pecans, chopped
1/4 c sliced almonds, toasted
Toss together the chicken, hearts of palm,
The salad will look pretty blah right about now.
Toast the nuts and chop them. (My almonds were already toasted so they're not in the photo.)
Finely chop the dill. Mix it into the salad and see how the color pops!
Stir in the mayonnaise and white wine. Serve on beds of lettuce.