Spanish style chicken salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken breasts poached, |
| Cubed | ||
| 6 | slices | Cooked crumbled bacon |
| Spicy walnut praline | ||
| 1 | cup | Crumbled good quality blue |
| Cheese, like Cabrales, | ||
| Stilton, or Roquefort | ||
| Romaine lettuce for lining | ||
| 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 |
Directions
DRESSING
SPICY WALNUT PRALINE
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