Chicken Salad With Blue Cheese and Grapes |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Try eating this wrapped in bibb lettuce leaves for a great lunch! From Food & Wine's May 2008 edition. NOTE: I have decreased the amt of Lemon Pepper from the original recipe and totally eliminated the salt/pepper as I didn't feel it was needed (after making it for the first time). Ingredients:
1/4 cup mayonnaise |
1 1/2 tablespoons white wine vinegar |
3/4 cup crumbled mild blue cheese, such as maytag (3oz.) |
2 1/2 cups diced roasted chicken (from 1 rotisserie chicken) |
1 1/2 cups halved red grapes, and |
green grape |
2 celery ribs, finely diced |
3 tablespoons chopped flat leaf parsley |
3/4 tablespoon lemon pepper |
1/4 cup salted roasted sunflower seeds |
Directions:
1. In a large bowl, whisk the mayonnaise with the vinegar. Mix in the lemon pepper.
2. Fold in the blue cheese, breaking it up with a fork.
3. Add the chicken, grapes, celery and parsley and fold gently.
4. Fold in the sunflower seeds and serve.
|
|