Dilly Chicken Salad

Turns out Connie didn't have a bridge lesson tonight.  So, instead of my normal by myself dinner, I wanted to fix a real dinner.  Just very quickly.  A survey of the refrigerator revealed some cooked chicken and lots of dill.  Right, I STILL haven't finished all the dill Maria's been putting in the CSA box.  That's ok though because I really love dill.  It's hotter than blazes so nothing warm sounded in the least appealing.  What did sound good was a chicken salad with dill and veggies.  And, the veggies that sounded the best were artichoke hearts and hearts of palm.  Sounds like a Valentine's Day lunch, eh?  I know, I should be using the last few CSA things from last week.  But, those didn't appeal as much.  Dilly Chicken Salad it was.  Connie might have put a bit more dill in it.  I think that might have overwhelmed the salad and drowned out the delicate flavor of the hearts of palm.  At any rate, this is a make again in our household.

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,

artichoke hearts

and waterchestnuts.

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.