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| Photo: Smoked chicken, walnut & grape salad with blue cheese recipe Photography by Rob Palmer |
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Smoked chicken, walnut & grape salad with blue cheese Recipe. Enjoy our collection of quick & easy recipes and learn how to make Smoked chicken, walnut & grape salad with blue cheese.
With crunchy walnuts and creamy cheese, this is a yummy mix of flavours and textures - and our Food Fight winner for the week!
Ingredients
3 slices prosciutto
1 1/2 tbs extra virgin olive oil
1 tbs red wine vinegar
2/3 cup fresh basil leaves
2 small (about 320g) single smoked chicken breasts, skin removed, coarsely shredded
600g Thompson seedless grapes
1/2 cup pale celery leaves
55g (1/2 cup) walnut halves, coarsely chopped
60g blue cheese, crumbled
Method
Preheat grill on high. Place the prosciutto, in a single layer, on a baking tray. Cook under the grill for 3 minutes or until the prosciutto is crisp around the edges. Set aside on the tray to cool slightly.
Whisk together the oil and vinegar in a small bowl until well combined. Coarsely tear the prosciutto and any large basil leaves.
Place the chicken, grapes, celery leaves, walnuts, blue cheese, basil and prosciutto in a large bowl. Add three-quarters of the dressing and toss to combine. Taste and season with salt and pepper. Divide the salad among serving plates and drizzle over the remaining dressing to serve.
Notes:
You'll need to pick the pale celery leaves from the centre of half a bunch of celery for this recipe. Tip: If you're not a lover of blue cheese, replace it with 60g Greek-style feta, crumbled.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Nutrition
Energy 1815kJ
Fat saturated 6.00g
Fat Total 26.00g
Carbohydrate sugars -
Carbohydrate Total 24.00g
Dietary Fibre 2.50g
Protein 27.00g
Cholesterol -
Sodium -
Australian Good Taste - January 2008 , Page 18
Recipe by Gemma Purcell
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Sauteed Chicken Breasts with Creamy Chive Sauce
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