Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad
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| Serves | 2 to 3 |
| Prep time | 10 minutes |
| Allergy | Egg, Milk |
| Meal type | Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
| Region | British |
| By author | Karen S Burns-Booth |
A summery burst of blue on a plate, this salad takes full advantage of cooked chicken which marries so well with blue cheese and dressing; the blue borage flowers add a subtle cucumber taste to the salad and makes it pretty as a picture!
Ingredients
Salad
- 100g mixed salad leaves of your choice
- 1 large grilled or cooked chicken breast cut into cubes or small pieces (about 125g to 150g)
- 6 to 8 cherry tomatoes, halved
- 50g blue cheese of your choice (cubed or crumbled)
- 10 to 12 blue borage flowers
Dressing
- 50g blue cheese of your choice (crumbled)
- 50mls low fat mayonnaise
- 100mls low fat crème fraiche
- 1 tablespoon white wine vinegar or cider apple vinegar
- salt and pepper to taste
Note
A summery burst of blue on a plate, this salad takes full advantage of cooked chicken which marries so well with blue cheese and dressing; the blue borage flowers add a subtle cucumber taste to the salad and makes it pretty as a picture!
Directions
| Step 1 | Dressing: Put the crumbled blue cheese into a jar or bowl and add the remaining ingredients, shake or mix well and adjust seasoning to taste. Thin with a little milk if the dressing is too thick. |
| Step 2 | Salad: Arrange the salad leaves in a serving bowl and then add the cherry tomatoes before adding the cooked chicken pieces and crumbled or cubed blue cheese. |
| Step 3 | Pour or spoon the blue cheese dressing over the salad and then scatter the borage flowers over the top. |
| Step 4 | Serve immediately with spare dressing on the side and crusty bread. |
