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.
Slideshow: More Salads with Meat
1/4 cup plus 2 tablespoons mayonnaise
1 1/2 tablespoons white wine vinegar
3 ounces crumbled mild blue cheese, such as Maytag (3/4 cup)
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.
The salad can be refrigerated overnight.
Smoky, fruity Merlot, such as one from the Carneros region in Northern California.
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