Chicken salad with apples and bleu cheese

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.



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