Chicken-Apple Salad with Garlic Blue Cheese Dressing

You can prepare the homemade blue cheese salad dressing up to two weeks in advance. Keep it covered in the refrigerator.

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Ingredients:

• 2 cups buttermilk
• 1 cup crumbled blue cheese
• 1 cup diary sour cream
• 1/4 cup mayonaise
• 1/4 cup Djon-style mustard
• 1 tablespoon lemon juice
• 2 to 3 cloves garlic, chopped
• Black pepper to taste
• 8 slices bacon
• 1 cup chopped pecans
• 3 to 4 cups torn romaine, arugula, and/or spinach
• 1 cup finely chopped apple
• 2 large skinless, boneless chicken breast halves, cooked and sliced
• 1/2 of a small red onion, thinly sliced
• Crumbled blue cheese (optional)

Method

For dressing, combine buttermilk, blue cheese, sour cream, mayonnaise, mustard, lemon juice, and garlic in a blender. Cover and blend until smooth. Season to taste with pepper. Set dressing aside. Cook bacon in a skillet over medium heat. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add pecans to skillet; saute pecans until toasted. In a large bowl toss romaine with toasted pecans, crumbled bacon, and apple; divide among four dinner plates. Arrange chicken slices on top of each salad. Top each salad with onion and, if desired, blue cheese. Serve with dressing.

Notes: All the ingredient amounts in both the salad and the dressing can be adjusted according to taste. Great served with cornbread!

Number of servings: 4 servings

Submitted By: Beth Gatti
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