My F&W
quick save (...)

Chicken Salad with Blue Cheese and Grapes

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

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.

  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
  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.

Suggested Pairing

Smoky, fruity Merlot, such as one from the Carneros region in Northern California.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.