Spanish style chicken salad

Yield: 6 Servings

Measure Ingredient
3 pounds Chicken breasts poached,
\N \N Cubed
6 slices Cooked crumbled bacon
\N \N Spicy walnut praline
1 cup Crumbled good quality blue
\N \N Cheese, like Cabrales,
\N \N Stilton, or Roquefort
\N \N Romaine lettuce for lining
\N \N Plate
2 teaspoons Dijon mustard
¼ cup Sherry vinegar
¼ cup Olive oil
¼ cup Vegetable oil
⅔ cup Walnuts, chopped fine
1 teaspoon Salt
½ teaspoon Cayenne, or to taste
6 tablespoons Sugar



Recipe adapted from Gourmet Magazine In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel.

Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.

In a small bowl whisk together dressing ingredients. Set aside.

In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce.

SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW# CL9174

Format by Dave Drum - 02 January 99 FROM: Uncle Dirty Dave's Kitchen Posted to MM-Recipes Digest V4 #12 by waynej@... on Apr 27, 1999

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