Evening Edge
What’s For Dinner?
DEL.ICIO.US
Cherry Blue Chicken Salad - from Mittie's Tea Room
Rate this recipe: (average rating = 4.00 with 12 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the menu of . . . Mittie's Tea Room
1169 Canton St., Roswell
770-594-8822
Q: I ate at Mittie's Tea Room in Roswell, and they had the best chicken salad I've ever had.
- Lisa W. Heiser, Atlanta
A: That depends on which chicken salad you ordered. Owner Lynn Brooks was happy to share the organic-minded cafe's recipe for Cherry Blue Chicken Salad, but as far as that other chicken salad recipe goes, the answer is: "No way." "That one's been around for 20 years, " Brooks said of Mittie's original chicken salad - and it's still a secret.
Hands on time: 30 minutes Total time: 1 hour Serves: 4
Ingredients:
-
1 pound skinless, boneless chicken breast
Spike seasoning blend or salt and pepper
1/2 cup blue cheese dressing
1/2 cup mayonnaise
1/2 cup blue cheese crumbles
1/2 cup diced celery
1/2 cup dried cherries
1/2 cup chopped walnuts
1/2 teaspoon celery salt or
1 teaspoon lemon pepper seasoning
Instructions:
Lightly coat the grill grate with cooking spray and preheat grill. Season the chicken breast with Spike seasoning blend (or salt and pepper) and grill until it's cooked through, about 4 to 5 minutes per side. Cut the chicken into bite-size pieces and chill.
In a mixing bowl, combine the blue cheese dressing, mayonnaise, blue cheese crumbles, celery, dried cherries, walnuts and seasonings. Gently stir in the chicken. Chill to blend flavors.
In a mixing bowl, combine the blue cheese dressing, mayonnaise, blue cheese crumbles, celery, dried cherries, walnuts and seasonings. Gently stir in the chicken. Chill to blend flavors.
Notes:
Mittie's Tea Room uses hormone-free chicken and as many organic ingredients as possible in this tangy-creamy salad. For the blue cheese dressing, owner Lynn Brooks recommends Marzetti's Organic or Newman's Own. Serve the salad on a bed of organic greens.
Nutrition:
Per serving: 695 calories (percent of calories from fat, 69), 36 grams protein, 21 grams carbohydrates, 2 grams fiber, 55 grams fat (10 grams saturated), 106 milligrams cholesterol, 1,105 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Mittie's Tearoom