Roast Chicken and Blue Cheese Salad

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Roast Chicken and Blue Cheese Salad 9 Days left in Lock Down. Last night Brian lit a roaring fire, did I mention I love fire. He always starts with big logs of wattle that we use in our pizza oven. I get to enjoy the flames while we chat and reflect on our day. He then adds charcoal to ensure there is plenty of heat when we are ready to cook. If we aren’t in a hurry we keep adding wattle. Last night roast chicken stuffed with rosemary butter under the beast went on the fire. I’m not going to teach you how to roast a chicken on the Weber. Obviously with just the two of us we have leftovers. So today we had roast chicken salad. like and share my post or page with your family and friends ????????????

Roast Chicken and Blue Cheese Salad

Instructions

  • 1.5 sticks of celery these were the inside heart of the celery milder in flavour, 1 chicken beast (enough for 2 people, I was hungry when I started making the salad and thought I'd eat the entire beast for myself), 2 sprigs of fresh rosemary, 1 apple, 1 tomato, half yellow pepper, lime zest and for squeezing, 2 heaped tsps of mixed seeds, woolies French mayo, double thick yogurt, 2 Tbls frozen (now defrosted) spinach, salt pepper and loaf of homemade ciabata for toasting
  • Add 1 very heaped Tbls of mayo to cylindrical container used for stick blender
  • 4 heaped Tbls of yogurt
  • 2 Tbls spinach. This is a perfect way to disguise green leafy vegetables from little protesters.
  • Crack black pepper and salt to taste
  • Blitz with stick blender (handiest gadget in my kitchen). Blitz until smooth and creamy
  • Prepare the rest of the ingredients - tear the chicken with the grain into bite size pieces, grate half the lime zest on chicken, chop the tomato, slice the yellow pepper, thinly slice apple and reserve 6 slices and slice the rest into match sticks called julienne, cut 2 wedges of blue cheese (any hard cheese will do), chop celery and leaves. Slice 2-4 slices of bread for toast. If you are serving this as a big table salad rather than individual plates, I'd make croutons to toss over the salad
  • Grate the other half of the lime zest into the spinach mayo
  • Plating - place 3 slices of apple on plate with a dollup of mayo on each slice
  • Add torn chicken with grated zest
  • Add more spinach mayo to chicken and next to that add celery topped with apple sticks
  • Finish off the salad with the yellow pepper and tomato placing the cheese wedge on top. Add cut lime next to chicken
  • Drizzle with roasted mixed seeds your choice here. Used walnuts or any other nutty choice
  • Serve with toasted ciabata
  • Garnish with rosemary sprig and enjoy with a squeeze of lime. serve with the remaining spinach mayo. Guests can add more to the salad if they like, we did 
Course: Light Meal, Salad
Keyword: Chicken, Salad

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