Blue Cheese Chicken Salad

Blue Cheese Chicken Salad


21 people made this

About this recipe: 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!

Kristin Kahl

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

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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