2 chicken breasts
Enough olive oil and spices to coat the chicken
1 can M’Lord hearts of palm medallions, rinsed and drained
3 blood oranges, peeled and cut in segments
A few red onion rounds, chopped fine
45 ml (3 Tbsp) olive oil
Salt and pepper
Fresh coriander, chopped, to taste
90 ml (1/3 cup) M’Lord whole, pitted black olives, rinsed and drained
Lettuce leaves for garnish
- 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.
- 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.
- Mix in the chicken strips once they have cooled.
- Serve over a bed of lettuce and garnish with black olives.
Note: Any other variety of orange can be substituted for blood orange.