Chicken Salad W Blue Cheese Grapes Food

CHICKEN BLUE CHEESE SALAD WITH GRAPES AND WALNUTS

Steps:

• Mix together and serve on lettuce or bread.

CHICKEN AND GRAPE SALAD

Steps:

• In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
• Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)
• In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.

CHICKEN SALAD WITH BLUE CHEESE AND GRAPES

Steps:

• In a large bowl, whisk the mayonnaise with the vinegar. Mix in the lemon pepper.
• Fold in the blue cheese, breaking it up with a fork.
• Add the chicken, grapes, celery and parsley and fold gently.
• Fold in the sunflower seeds and serve.

BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS

Steps:

• First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
• To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.