Hearts of Palm, Blood Orange, Black Olives and Grilled Chicken Salad


1. Coat chicken breasts with a little oil and seasoning spice of your choice. Grill over medium heat for approximately 10 minutes each side or until the chicken is cooked through. Cut in strips and set aside.

2. In a large bowl, mix the palm hearts, blood orange segments and red onion with a little olive oil, salt and pepper, and chopped coriander.

3. Mix in the chicken strips once they have cooled.

4. Serve over a bed of lettuce and garnish with black olives.

Note: Any other variety of orange can be substituted for blood orange.


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