I am home after cheffing a dinner party for 27 delightful people. We roasted up some chicken breasts with rosemary, salt, pepper and a dribble of butter. A salad of field greens preceded the chicken and had apples, bleu cheese and my balsamic vinaigrette. I brought home the leftovers because the host and hostess were planning on leaving town for a week. So, once in the door I prepared a healthy salad for myself with one of the chicken breasts, some apple and pepper slices, and bleu cheese. Instead of the balsamic, I opted for my Creamy Herb Dressing.
Eating the salad, I realized that this combination of flavors would be wonderful as a new-fangled chicken salad. Served on a bed of lettuces, stuffed into a pita round, or piled on top of a crusty roll – a winner! So here is a quick salad based on leftovers from a number of my previous posts. Roasted rosemary chicken worked really well here, but some grilled chicken, poached or even a grocery store rotisserie chicken would fill in nicely.
It’s great to have some fresh salad ingredients on hand, already prepped and ready to go. A batch of dressing waiting to be used and a desire to not dirty up one more pan or bowl. Great practice for summer weather.
Chicken Salad with apples and bleu cheese
- 4 chicken breast halves, chilled and chopped
- 1 cup minced red, yellow and orange peppers
- 1 whole apple, cored and chopped (a crisp, sweet and tart apple like Pink Lady is great)
- 1/4 cup toasted almonds or walnuts
- 2 Tbls minced red onion
- 1/4 cup or so Creamy Herb Dressing
- 1/4 – 1/2 cup crumbled bleu cheese
- salt and pepper to taste
- Lettuce leaves, toasted bread or pita as desired
Mix the salad ingredients together and serve with lettuce or bread, as desired.