1 cup leftover chicken
1 medium head of romaine lettuce, chopped
1 small jar of hearts of palm, rinsed and sliced into 1/2-inch pieces
1 can olives, rinsed
3 green onions, sliced diagonally into ½-inch pieces
1 medium basket strawberries, sliced
¼ cup rice vinegar
2-3 tablespoons garlic powder
3 tablespoons dill weed
½ cup olive oil
Salt to taste
Combine romaine, hearts of palm, green onions, strawberries, and olives in a bowl. Shred the chicken into pieces and mix into salad.
Meanwhile, combine rice vinegar, garlic powder, dill weed and salt in a separate bowl. Whisk in olive oil. Taste and adjust to your liking before putting it on the salad. Serve.
NOTE: There is a dairy version of this recipe for those who don’t eat chicken, which calls for gorgonzola cheese. You can link to it here: www.youngbrokeandkosher.blogspot.com