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Blue Cheese and Chicken Salad    

CD  PIC British 10mins plus soaking and chilling



Serves  4


Recipe Tags:    Cold    Poultry Fruit Alcohol Vegetables  Grains    Picnics   



25g/1oz Sultanas

2 tbsp Sweet Sherry

250g/9oz Boneless cooked Chicken, shredded

50g/2oz Radishes, sliced

100g/4oz cooked  Brown Rice

2 Sticks Celery, sliced

100g/4oz Shropshire Blue or  Stilton Cheese, cubed
1 large Dessert Apple
1 tbsp Lemon Juice
150g/5oz Natural Yoghurt
2 tbsp Mayonnaise
Fresh Watercress sprigs to garnish




1. Soak the sultanas in the sherry for at least 1 hour.



2. In a large bowl mix together the chicken, radishes, rice, celery, cheese and drained sultanas.

3. Core and dice the apple and toss in the lemon juice then add it to the bowl containing the chicken mixture. Mix well and refrigerate until ready to serve.

4. In a small bowl, mix together the yoghurt and mayonnaise, cover and refrigerate until ready to serve.


5. To serve - give the mayonnaise mixture another stir then pour over the chicken and cheese salad and toss well. Garnish with watercress sprigs.



Main equipment required to make this Recipe

Large mixing Bowl


Tips, Options and Substitutions


Substitute the natural yoghurt with Greek yoghurt

Substitute raisins for the sultanas

You can use any blue cheese you have to hand

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