Food & Wine

spinner
Email this recipe

Chicken Salad with Blue Cheese and Grapes

Grace Parisi considered many classic salads, like Waldorf and Cobb, before deciding on her version of chicken salad, which mixes store-bought roasted chicken with blue cheese, grapes, celery and sunflower seeds. She likes eating it wrapped in Bibb lettuce leaves.

  • ACTIVE: 30 MIN
  • SERVINGS: 4 to 6
  • Fast
  • Make-Ahead
29 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 1/4 cup plus 2 tablespoons mayonnaise
  2. 1 1/2 tablespoons white wine vinegar
  3. 3 ounces crumbled mild blue cheese, such as Maytag ( 3/4 cup)
  4. 2 1/2 cups diced roasted chicken (from 1 rotisserie chicken)
  5. 1 1/2 cups halved red and green grapes
  6. 2 celery ribs, finely diced
  7. 3 tablespoons chopped flat-leaf parsley
  8. Salt and freshly ground pepper
  9. 1/4 cup salted roasted sunflower seeds

Directions

  1. In a large bowl, whisk the mayonnaise with the vinegar. Fold in the blue cheese, breaking it up with a fork. Add the chicken, grapes, celery and parsley and fold gently. Season with salt and pepper. Fold in the sunflower seeds and serve.

Make Ahead

    The salad can be refrigerated overnight.

Wine

Smoky, fruity Carneros Merlot: 2005 Mia’s Playground.

Reviews

Write a Review

Log in or sign up to review

User Reviews

(Average Rating)

Posted by: MEREDITHLA on July 4, 2008

rating

Posted by: sjmeier on May 26, 2008

rating
Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

205