Roasted Chicken Salad with Blue Cheese

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Quick Facts:

Serves 6


2 cups rotisserie chicken, skinned and chopped
or 1 lb boneless, skinless chicken roasted at 375˚ for 15 – 20 minutes
1 rib celery, diced
3 green onions, diced
2 Tbsp finely minced Turkish apricots
½ cup mayonnaise
2 Tbsp tarragon mustard
dash Bourbon Barrel aged Worcestershire
½ cup crumbled blue cheese
1 cup walnut pieces, toasted
4 cups baby greens

Roasted Chicken:
1 whole chicken (3 ½ to 4 pounds)
Salt and pepper, to taste
2 tablespoons olive oil


1. Combine chicken, vegetables, mayonnaise, mustard and Worcestershire.
2. Gently stir in blue cheese and walnuts.
3. Serve on baby greens.

Roasted Chicken:
1. Butterfly the chicken by cutting out the back bone with heavy sheers. Flatten the chicken and season thoroughly with salt and pepper. Place on a rack on a sheet pan and store uncovered overnight in the refrigerator.
2. Remove chicken from the refrigerator and preheat oven to 450 degrees convection. When oven is preheated roast the chicken for 30 – 40 minutes until it reaches and internal temperature of 160 degrees in the fatest part of the thigh. Make sure the thermometer is not touching the bone.

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