Description
A fresh and vibrant Heart of Palm Salad featuring peppery arugula, protein-packed chicken breast, and tender heart of palm slices, perfectly complemented by a zesty lemon vinaigrette and garnished with chopped chives and optional chive blossoms. This salad is quick to prepare, nutritious, and ideal for a light lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 4 cups arugula
- 3 hard-boiled eggs, halved
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1 cup heart of palm, cut into coins
- 2 tablespoons chopped chives
- optional – chive blossoms to garnish
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Assemble the salad: Arrange the arugula, hard-boiled eggs, chicken breast, and heart of palm on a large salad platter. Scatter the chopped chives and optional chive blossoms evenly on top to add a fresh, mild onion flavor and decorative touch.
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper until well emulsified, creating a light, tangy dressing that will enhance the salad’s flavors.
- Dress the salad: Drizzle the vinaigrette evenly over the assembled salad. Gently toss the ingredients together to ensure everything is lightly coated, taking care not to break up the eggs.
- Serve: Serve the salad immediately to enjoy the freshness and crisp textures at their best.
Notes
- Use fresh arugula for the best peppery flavor and crispness.
- For a vegetarian version, omit the chicken and replace eggs with extra heart of palm or chickpeas.
- Hard-boil eggs carefully to avoid overcooking and green yolks.
- Chive blossoms add a beautiful garnish but are optional if unavailable.
- For added crunch, consider sprinkling toasted nuts or seeds before serving.
