Blue Cheese Chicken Salad

    (20)
    30 min

    Use this creamy chicken salad to fill sandwiches or wraps, top slices of toasted baguette for tasty canapes, or serve over a crisp green salad. The homemade mayonnaise is what sets this recipe apart!


    21 people made this

    Ingredients
    Serves: 6 

    • 450g skinless chicken breast fillets
    • 1 egg
    • 1/4 teaspoon mustard powder
    • 1/2 teaspoon salt
    • 2 teaspoons hot water
    • 1 tablespoon white wine vinegar
    • 250ml olive oil
    • 325g halved seedless red grapes
    • 110g coarsely chopped pecans
    • 125g coarsely crumbled blue cheese

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Bring a large pot of water to the boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
    2. While boiling chicken, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy. Add the oil a tablespoon at a time, beating thoroughly after each addition. Once mixture begins to thicken, you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil.
    3. In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 225ml of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary. Refrigerate until serving.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (17)

    by
    27

    Do bother with the homemade mayo unlike the other person suggested. It's great!! Made this for a baby shower and printed out extra recipes because I knew I would need them to give away. Sure enough - I gave all of them out. Wonder flavors but you do have to like blue cheese. Recipe is good as is - no need to deviate. I have made this several times.  -  19 Apr 2005  (Review from Allrecipes US | Canada)

    by
    24

    This is a wonderfully unique and flavorful recipe! I've made it several times. I have only needed little more than 1/2 cup olive oil to get to a consistency I like and still had a lot of mayo left over. Works well with wheat bread or just lettuce.  -  12 Feb 2005  (Review from Allrecipes US | Canada)

    by
    18

    I made this recipe following it exactly. The mayonnaise just tasted awful so I used regular mayonnaise (with a little sugar) and it all turned out great. Really delicious.  -  10 Jul 2005  (Review from Allrecipes US | Canada)

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