Fancy Florida Chicken Salad

Adapted from "Heart of the Palms," a Floridian cookbook. Prep time does not account for several hours of chilling time. You may also make the dressing a day early, but the chicken salad should be made the day it will be served.

• Ready In: 15 mins
• Serves: 6

Ingredients

• salad mixture

• 1⁄2 lb bacon, cooked and crumbled
• 4  cups  cooked chicken breasts, diced in large chunks
• 1 (14 ounce) can hearts of palm, drained,sliced into rounds
• 12  lettuce leaves or 12  mixed salad greens (choose fancy looking ones)
• 4  vine ripened tomatoes, cut into 6 wedges each
• 24  pitted black olives (any type you prefer)

• blue cheese dressing

• 1⁄2 cup mayonnaise (light is fine)
• 1⁄2 cup sour cream (light is fine)
• 3  tablespoons skim milk
• 2  tablespoons lemon juice
• 1⁄2 teaspoon seasoning salt
• 2⁄3 cup blue cheese, crumbled

Directions

1. Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
2. Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
3. Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
4. Toss with chicken mixture, cover and chill several hours.
5. Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
6. Place a mound of the chicken mixture on top of the lettuce.
7. Set tomato wedges around the chicken mound in a spiral pattern.
8. Garnish with black olives.