Salad with smoked chicken

Ingredients:

• 1/4 cup walnuts
• 0.5 cup plain Greek yogurt
• 1/4 cup crumbled blue cheese
• 1 small shallot, finely chopped
• 170 g spinach
• 2 cups grape tomatoes, halved
• 1 can (400g) canned hearts of palm, patted dry and cut in half lengthwise
• 3 cucumbers, coarsely chopped
• 2 packages of 220g boiled beets, cut into 4 pieces
• 1 smoked chicken breast (220g), thinly sliced
• 4 whole grain buns

Preparation:

1. Preheat oven to 175°C. Place walnuts on a baking sheet and toast for 10-12 minutes; let cool slightly, then chop.

2. Meanwhile, prepare the dressing:

   
   In a large bowl, combine the yogurt, blue cheese, shallots, and 1 tablespoon water; if the dressing is too thick, add up to 1 tablespoon of water. Season with salt and pepper to taste.
   
3. Add the spinach, tomatoes, hearts of palm, cucumbers, and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and sprinkle with walnuts. Season with salt and pepper to taste. Serve with buns.