Wednesday, June 17, 2009

Gorgonzola and Green Grape Chicken Salad

Super delicious quick lunch from leftovers of a roasted chicken.

Stir together in a bowl: 1/3 cup mayonnaise (or combo of greek yogurt and mayo), a couple teaspoons of rice vinegar, and 1/4 cup of Gorgonzola crumbles.

Dice up one large chicken breast and two ribs of celery. Take a couple handfuls of green grapes and slice in half. Mince up a tablespoon of parsley. Combine all ingredients, season with fresh ground black pepper, stir to distribute dressing. Chop up a 1/2 cup of toasted walnuts and sprinkle on top.

Spoon onto a bed of lettuce, and eat lunch!

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