Roast Chicken Salad with Blue Cheese Dressing
Roast chicken, stilton, pears candied walnuts and more! This chicken salad is simply delicious!
Ingredients
- 1 medium chicken
- 50g butter
- Salt and pepper
- 1 small bunch thyme
- 2 Romaine lettuces, quartered
- 2 poached pears
- Celery tops from one bunch
For the croutons
- 1 small baguette, sliced
- 50ml olive oil
- Sea salt
For the dressing
- 200ml crème fraiche
- 200g soft Stilton
- 2 poached pears
- Tabasco sauce to taste
- Worcester sauce to taste
For the candied walnuts:
- 100g caster sugar
- 200g walnuts
- 100ml water
Method
Pre-heat the oven to 200C.
Place the sugar and water into a pan and bring to the boil. Add the walnuts and stir until they are completely coated and the pan is dry. Deep fry in vegetable oil for one minute at 160C. Drain.
Dot the chicken with butter, sprinkle with thyme, season and roast for 1½ hours. Leave to rest.
Drizzle olive oil over the sliced bread, toast then cut into cubes.
Pop two poached pears into a food processor, add the blue cheese, crème fraîche, Worcester sauce, Tabasco and blitz until smooth.
Place the chicken on a platter and arrange the lettuce around it. Add celery tops, pears, croutons and walnuts then drizzle over the dressing.
Ingredients
- 1 medium chicken
- 50g butter
- Salt and pepper
- 1 small bunch thyme
- 2 Romaine lettuces, quartered
- 2 poached pears
- Celery tops from one bunch
For the croutons
- 1 small baguette, sliced
- 50ml olive oil
- Sea salt
For the dressing
- 200ml crème fraiche
- 200g soft Stilton
- 2 poached pears
- Tabasco sauce to taste
- Worcester sauce to taste
For the candied walnuts:
- 100g caster sugar
- 200g walnuts
- 100ml water
Method
Pre-heat the oven to 200C.
Place the sugar and water into a pan and bring to the boil. Add the walnuts and stir until they are completely coated and the pan is dry. Deep fry in vegetable oil for one minute at 160C. Drain.
Dot the chicken with butter, sprinkle with thyme, season and roast for 1½ hours. Leave to rest.
Drizzle olive oil over the sliced bread, toast then cut into cubes.
Pop two poached pears into a food processor, add the blue cheese, crème fraîche, Worcester sauce, Tabasco and blitz until smooth.
Place the chicken on a platter and arrange the lettuce around it. Add celery tops, pears, croutons and walnuts then drizzle over the dressing.
