Spanish Style Chicken Salad

  • Yield : 4-6 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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  • 2 teaspoons Dijon mustard
  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 3 pounds chicken breasts poached, cubed
  • 1 cup crumbled good quality blue cheese, like Cabrales, Stilton, or Roquefort
  • 6 slices cooked crumbled bacon
  • Spicy walnut praline (recipe follows)
  • Romaine lettuce for lining plate
  • 2/3 cup walnuts, chopped fine
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne, or to taste
  • 6 tablespoons sugar


Step 1

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.;

Step 2

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

Step 3

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.;

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