Smoked Chicken Salad

Ingredients

• 6 ounce baby spinach 
• 16 ounce vacuum-sealed packages beets cooked quartered
• 0.3 cup cheese blue crumbled
• 8 ounce chicken breast smoked thinly sliced
• 3  persian cucumbers roughly chopped
• 4  whole-grain dinner rolls 
• 1 pint grape tomatoes halved
• 14 ounce hearts of palm halved lengthwise drained canned
• 4 servings kosher salt and pepper freshly ground
• 0.5 cup greek yogurt plain
• 1 small shallots finely chopped
• 0.3 cup walnuts 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat the oven to 350 degrees F.
2. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop.
3. Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper.
4. Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss.
5. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper.
6. Serve with the rolls.
7. Photograph by Antonis Achilleos