Roast Chicken with Grape and Blue Cheese Salad
Here's a nice light salad we had for dinner the other night. This is from Real Simple Magazine:
2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 lb) green grapes, halved
3 ounces crumbled blue cheese
2 T fresh lemon juice
2 T white wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper
4 roasted chicken breast halves, meat thickly sliced
In large bowl, combine lettuce, celery, onion, grapes, and blue cheese. In a small bowl, whisk together lemon juice, vinegar, oil, 1/2 tsp salt, and 1/4 tsp pepper. Serve salad with vinaigrette. Serves 4 - 6.
Note: the original recipe called for rotisserie chicken, but I used grilled chicken breasts and I also used bottled vinaigrette.
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