Chicken Salad with Mustard, Hearts of Palm, and Olives

Directions

Zest the skin of the lemon to get one tablespoon of lemon zest. Then squeeze the lemon to get 1/4 cup fresh-squeezed lemon juice. Whisk together the lemon zest, lemon juice, spicy brown mustard, olive oil, and black pepper to make the dressing. Cut up the leftover chicken into bite-sized pieces about 3/4 inch square. Put the chicken pieces into a plastic or glass bowl big enough to hold all the salad ingredients and toss with 1/2 cup of the dressing. Let chicken marinate while you prep the other ingredients. Drain the hearts of palm well, then pat dry with paper towels. Put hearts of palm on cutting board, and then drain the olives in the same colander. Cut hearts of palm into thick slices, and slice the green onions. Gently toss the hearts of palm, well-drained olives, and green onions with the marinating chicken, adding more dressing as desired until the salad is as moist at you prefer. You may have a little dressing left, which is good on salad greens or any type of grilled vegetables. Season the salad to taste with salt and fresh-ground black pepper. Serve right away or chill for a few hours. This will keep in the fridge for a day or two, but you might want to stir in a little more dressing when you serve it after it’s been refrigerated.