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Chicken, Watermelon and Toasted Walnut Salad with Blue Cheese Dressing

July 8, 2010

I generally prefer meat or fish for an entree but I do try to put chicken in my diet.  But to do that I must come up with many variations of the common chicken.  Chicken is one of the best ingredients for a salad since it can be changed dramatically with very few ingredients, methods, sauces and dressings.  And welcome to my chicken world.  The hotter it gets the more chilled fruit goes in my chicken salads.

Chicken, Watermelon and Toasted Walnut Salad with Blue Cheese Dressing

Ingredients

  • 2 Chicken Breasts (Boneless and Skinless)
  • 1/4 Medium Watermelon
  • 3/4 C. Walnuts (toasted)
  • 1/2 C. Blue Cheese (diced) (additional blue cheese for the dressing)
  • 1/2 Head of Lettuce
  • Sea Salt
  • Freshly Ground Pepper

Preparation

  1. Poach the chicken, let cool (see “Poached Chicken” recipe)
  2. Cut chicken in bite size pieces
  3. Cut watermelon in bite size pieces
  4. Toast the walnuts (about 2 minutes)
  5. Mix all the ingredients in a bowl
  6. Add the blue cheese dressing (see below)
  7. Salt and pepper as desired
  8. Chill for at least an hour
  9. Serve on chilled plates on a bed of lettuce
  10. Add crumbled blue cheese on top

Blue Cheese Dressing

Ingredients

  • 1/2 C. Mayonnaise
  • 1/2 C. Sour Cream
  • 4 oz. Blue Cheese
  • 1 T. Apple Cider Vinegar
  • Freshly Ground Pepper (to taste)

Preparation

  1. Crumble the blue cheese in a bowl
  2. Add all the other ingredients and mix together

(Serves 4-6)

Inspired by hot days, no desire to cook and chilled salads

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2 Comments leave one →
  1. July 18, 2010 07:05

    Thank you for sharing.

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