Blue Cheese Chicken Salad

I love chicken salad, especially when it's full of fruit and veggies. My friend Emily recently mentioned making a blue cheese chicken salad for dinner and I immediately asked her for details so I could recreate it at home. She gave me a list of ingredients and I improvised based on my standard chicken salad method.

This was so amazing. I never would have thought to add blue cheese to chicken salad but it totally worked. It was just subtle enough to add that distinctive blue cheese flavor without overwhelming the other ingredients. Baby Girl ate her whole sandwich and said it was delicious. I loved the crunch of the apple and celery and the sweetness from the red grapes mixed with the bite of the red onion and blue cheese. The lemon juice brightened up the whole sandwich. If Baby Girl wasn't allergic to nuts I would have added roasted almonds or walnuts, but I didn't miss them.

Blue Cheese Chicken Salad
Inspired by Emily

2 chicken breasts, roasted*
1 Granny Smith apple, cored and diced
3/4 cup red grapes, quartered (or as much as you want)
2 tablespoons minced red onion
1 rib celery, diced
Roasted almonds or walnuts (optional)
1/4 cup mayo
2 tablespoons sour cream
Freshly squeezed lemon juice
Blue cheese crumbles

To serve:
Toasted kaiser rolls or mixed greens
Sliced tomato
Romaine lettuce leaves

Dice the chicken and add to a large bowl. Add the apple, grapes, red onion, celery, and nuts (if using). Mix together, then add mayo and sour cream. Add lemon juice to taste and as much blue cheese as you'd like. Stir together, taste and adjust seasonings as needed.

Serve on toasted kaiser rolls with lettuce and tomato or on top of mixed greens.

*Preheat the oven to 375 degrees. Cover a baking sheet with tin foil then arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper. Fold the aluminum foil over the chicken breasts, and enclose them to form a packet. Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.