Smoked chicken, walnut & grape salad with blue cheese

Cooking Meat Smoked chicken, walnut & grape salad with blue cheese

With crunchy walnuts and creamy cheese, this is a yummy mix of flavours and textures.

Lables: Egg free Fish free Gluten free Shellfish free Wheat free
  1. Preheat grill on high. Place the prosciutto, in a single layer, on a baking tray. Cook under the grill for 3 minutes or until the prosciutto is crisp around the edges. Set aside on the tray to cool slightly.
  2. Whisk together the oil and vinegar in a small bowl until well combined. Coarsely tear the prosciutto and any large basil leaves.
  3. Place the chicken, grapes, celery leaves, walnuts, blue cheese, basil and prosciutto in a large bowl. Add three-quarters of the dressing and toss to combine. Taste and season with salt and pepper. Divide the salad among serving plates and drizzle over the remaining dressing to serve.

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3 slices prosciutto
1 1/2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2/3 cup fresh basil leaves
2 small single smoked chicken breasts, skin removed, coarsely shredded
600g Thompson seedless grapes
1/2 cup pale celery leaves
55g walnut halves, coarsely chopped
60g blue cheese, crumbled

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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