Blue Cheese Chicken Salad

14 Dec

Blue Cheese Chicken Salad

One hot summer day last year, I was asked to make a dish to bring to a Fourth of July party. I was thinking something light, and of course red, white and blue. Thus, my blue cheese chicken salad was born. White chicken, blue cheese and red grapes (among other things).

I have made this dish a few times since then for various events (even worked out a version with Thanksgiving leftovers!) and it always goes over just swimmingly. And the best part, you can sub in things you love and take out things your don’t! Who doesn’t love versatility?


4 regular boneless, skinless chicken breasts (or 2 large breasts), pulled or diced
1 container (approx. 8 oz) of crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup apples, diced
1/2 cup seedless red grapes, halved
1 package walnuts
1/4 cup sweet onion, chopped
1/2 cup celery, chopped
1/4 cup worschester
1 tbs minced garlic
2 tbs olive oil
1/2 tbs nutmeg
1 tsp chili powder
1 tsp your favorite herb mix
Salt & Pepper to taste


If frozen, thaw chicken breasts. In large skillet, heat olive oil on medium. Poke 2-3 holes in each chicken breast and rub with 1/2 of the worschester, salt and pepper and 1/2 of the garlic. Place chicken in skillet and lightly brown each side. Turn heat down to medium low, add remainder of worschester and garlic to skillet. Cover and let cook until all pink is cooked through, approximately 15 minutes (depending on the thickness of the chicken, give or take 5 minutes.)

While chicken is cooking, prepare fruit and veggies, toss with nutmeg, chili powder & herbs in large bowl or casserole dish (with lid). Fold in mayonnaise and sour cream, cover and put in refrigerator. Remove chicken from skillet and let cool (Tip: toss it in the freezer for a few minutes for quick cooling). When chicken is cool, dice or pull apart (whichever you prefer) and add to fruit and veggie mixture. Stir in blue cheese and walnuts. Salt and pepper to taste.


  • Cranberry’s or Cranberry salad can be used for additional fruit or instead of fruit listed.
  • Sage, thyme and tarragon seared turkey can be used instead of chicken.

If recipe is too rich for your taste:

  • add some lemon to brighten it up.
  • use less mayonnaise and more sour cream for lighter flavor.

If you don’t have all the ingredients listed, don’t worry! Just sub in what you do have!

*Remember, the beauty of a recipe like this one lies in its simplicity and versatility. Change it up, have fun and enjoy!


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