Blue Cheese and Chicken Salad


2/3 cup chopped walnuts
2 1/2 cups chopped chicken or turkey
1 cup thinly sliced celery
1/4 cup thinly sliced scallions
seedless grapes
pineapple chunks

1 cup mayonnaise
2 tablespoons crumbled blue cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon curry powder


Blanch walnuts in boiling water for 3 minutes and drain well.
Spread walnuts in shallow baking pan and toast at 350 degrees for 10-12 minutes or until golden brown.
Mix together walnuts, celery, scallions, grapes and pineapple.

Mix together mayonnaise, cheese, lemon juice, salt and curry powder, blend well.
Add dressing to chicken mixture and chill.
Serve on a bed of lettuce.
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