Chicken Apple Salad With Blue Cheese Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Rockwall, Texas in 1987. Ingredients:
8 slices bacon |
1 cup chopped pecans |
4 cups torn romaine, arugula and/or spinach |
1 cup finely chopped apple |
2-1/2 cups shredded or cubed rotisserie chicken |
1/2 small red onion thinly sliced |
2 tablespoons crumbled blue cheese |
dressing |
2 cups buttermilk |
1 cup crumbled blue cheese |
1 cup diary sour cream |
1/4 cup mayonnaise |
1/4 cup dijon mustard |
1 tablespoon lemon juice |
3 cloves garlic chopped |
1 teaspoon freshly ground black pepper |
Directions:
1. Cook bacon in a skillet over medium heat.
2. Drain on paper towels reserving 2 tablespoons drippings in skillet.
3. Add pecans to skillet and sauté until toasted.
4. In large bowl toss greens with pecans, crumbled bacon and apple.
5. Divide among four dinner plates and arrange chicken slices on top of each salad.
6. Top each salad with onion and blue cheese.
7. Serve with dressing.
8. To make dressing combine all ingredients in blender and process until smooth.
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