Chicken and Blue Cheese Salad recipe
information
Blue Cheshire is rich and creamy with an excellent flavour. Other blue cheeses, such as Shropshire Blue or Stilton, could also be used in this recipe. Radishes bought fresh, with the leaves still attached, should be eaten as soon as possible. If pre-packed, however, they will keep for a day or two in the fridge.
ingredients
250 g (9 oz) boneless cooked chicken, diced
75 g (3 oz) brown rice, cooked
100 g (4 oz) Blue Cheshire cheese, cubed
50 g (2 oz) radishes, sliced
25 g (1 oz) sultanas
2 celery sticks, sliced
1 Cox's eating apple, cored and diced
15 ml (1 tbsp) lemon juice
150 g (5 oz) natural yogurt
30 ml (2 tbsp) mayonnaise
fresh watercress sprigs and red apple slices, to garnish
75 g (3 oz) brown rice, cooked
100 g (4 oz) Blue Cheshire cheese, cubed
50 g (2 oz) radishes, sliced
25 g (1 oz) sultanas
2 celery sticks, sliced
1 Cox's eating apple, cored and diced
15 ml (1 tbsp) lemon juice
150 g (5 oz) natural yogurt
30 ml (2 tbsp) mayonnaise
fresh watercress sprigs and red apple slices, to garnish
method
1. Mix the chicken, rice, cheese, radishes, sultanas and celery together in a large bowl.
2. Coat the apple in lemon juice, then add to the salad.
3. Mix together the yogurt and mayonnaise and fold into the salad mixture. Cover and chill until ready to serve. Serve in a large salad bowl, garnished with watercress and apple slices.
2. Coat the apple in lemon juice, then add to the salad.
3. Mix together the yogurt and mayonnaise and fold into the salad mixture. Cover and chill until ready to serve. Serve in a large salad bowl, garnished with watercress and apple slices.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
