Chicken salad with blue cheese dressing
02-25-10 · Healthy veggies, Salads, Sauces & salsas Tags: cheese
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I’m not particularly fond of blue cheese but Speedy saw a wedge of blue cheese in the supermarket earlier and he was eager to try and do something with it at home. I don’t know too many recipes with blue cheese as an ingredient but I do know how to make blue cheese salad dressing — at least, in theory. So we had salad tonight. With blue cheese dressing which turned out rather well considering it was my first time to make blue cheese dressing. Because I am not a fan of too tart salad dressings, I decided to use rice wine vinegar which is much milder than white wine vinegar, the traditional vinegar used for blue cheese dressing.
This recipe is good for two.
Ingredients:
1 small head of iceberg lettuce, torn or cut into strips
1 cucumber, peeled and cut into thin rings
2 tomatoes, cut into thin rings
2 chicken breast halves
salt
pepper
2 tbsps. of flour
2 to 4 tbsps. of olive oil
For the blue cheese salad dressing (makes about 1-1/2 cups)*:
1/8 c. of rice wine vinegar
1 tbsp. of honey Dijon mustard
1/2 c. of extra virgin olive oil
1 tsp. of sugar
1/4 c. of cream
1/4 to 1/3 c. of crumbled blue cheese
Place the chicken breast between sheets of wax paper or cling wrap and pound with a mallet until the thickness is uniform, about 1/4 inch.
Season the chicken with salt and pepper. Dredge in flour; shake off the excess.
Heat the olive oil in a pan and fry the chicken, flipping them halfway through the cooking, until golden on both sides. Transfer to chopping board and cut into strips about half an inch wide.
Make the dressing. Get the blue cheese and crumble if you haven’t already.
In a bowl, mix together the rice wine vinegar and mustard. Pour in the olive oil in a very thin stream, whisking as you pour, to create an emulsion. Add the sugar, cream and blue cheese. Stir until smooth.
Cover the bottom of each plate with the lettuce. Scatter the cucumber and tomato slices over the lettuce. Top with the chicken strips. Spoon the dressing over the chicken and vegetables.
Serve the salad. By itself or with soup. The salad alone is quite filling, believe me, but if you”™re not used to having just salad for dinner, a light soup on the side is a good idea.
*Note: Keep the excess dressing in the fridge in an air tight container. It’ll keep for about a week.
I’ve never had chicken salad with blues cheese bbut if it has blue cheese it has to be good.
I think anything with cheese is good.
I really like your recipe for the dressing. I love blue cheese. I can’t keep it in the house, or it’s gone in a flash!
I’m also thinking of trying the recipe using feta cheese.
This looks fabulously delicious! I love chicken and blue cheese together and this recipe is a keeper! Beautiful photo at the bottom! Thanks!
at home, we have blue cheese regularly as meal always ends with cheese and then dessert. my husband likes pasta with smoked salmon and blue cheese sauce. the blue cheese is mixed with cream, salt, pepper and the strips of smoked salmon is added after the sauce is poured on the pasta. after, a touched of lemon juice is added to add a little contrast to the creamy sause. this dish can be eaten cold as well like a pasta salad. we just let the sauce cool down before adding to the pasta; by the way, what blue cheese did you use as there are many kinds of bluee cheese, and each differs in taste, texture and fat contents. the most famous here in france is the roquefort and the bleu d’auvergne. i like italian gorgonzola as well but my husband prefers french cheese! talking about being patriotic !
I love blue cheese!I like it crumbled in my salad or in my toasted bread.I love buffalo wings with the blue cheese dip!Smelly but heavenly taste!
C, I absolutely LOVE blue cheese (my favorite, like frenchadobo, is gorgonzola) and looking at this post is torture because I can’t have any (am 7 months on the way!)
But I used to make stuffed burgers and use blue cheese as a stuffing. Mix equal parts of cream and blue cheese, chill and stuff between two homemade burger patties. Even my husband, who used to hate blue cheese loves it in burgers lol
Can’t wait to have blue cheese again, haha pero matagal tagal pa yata until I can!
Your doctor put you on a specific diet?
Probably because blue cheese contains molds which might be harmful to the baby.Or maybe because cheese is salty and preggy Mik might retain water and have high BP!
Was told to stay away from unpasteurized soft cheeses because of the risk for listeria.
I’m researching “listeria” now…
will definitely try your dressing.
we have bleu cheese that has been sitting in the ref since december. last time i checked it still is ok. but it is just too smelly that we are unable to eat it.
try blue cheese bacon stuffed mushrooms, recipe from food network. its really good. saute onions and chopped mushroom stalks in butter, in a blender, grind with blue cheese, cream cheese. add bacon bits and stuff the mushrooms. bake for 15 mins.
What kind of mushrooms? We rarely get button mushrooms large enough for stuffing around here.