Cook the chicken breasts in salted water until tender*, drain and cut into cubes of just under 1 cm.
Coarsely grate the carrots and cut the ham into thin strips.
Remove the skin from the apple and core it, also cut into cubes of just under 1 cm. Finely dice the hearts of palm as well.
In a large baking bowl, mix all ingredients, adding the potato sticks just before serving to keep the lettuce crisp.
is often eaten as an accompaniment to meat, e.g. grilled chicken. It is also good for buffets and parties. There are many variations of this leaf salad, also often with smoked turkey or chicken.
*I fry the chicken fillet instead of cooking it in water.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!