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Chicken Salad, Romaine, and Tangy Blue Cheese Vinaigrette

kept byNonie
recipe byEpicurious

Crisp, fresh, and easy! Kids like it because you can eat it with your hands. Great way to use up left over chicken for lunch or supper. Another way to banish the bread!

Yield: 3 meals


4 cups left over chicken meat, cubed
3 celery stalks, diced fine
1 grated carrot
sea salt and pepper, pinch each
1/4 cup diced sweet red peppers
1-2 cups fresh Hellman's olive oil mayo or homemade mayo
1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled goat's blue cheese (about 4 ounces)
2 small hearts of romaine, halved lengthwise
1 red onion, thinly sliced
fresh broccoli sprouts

Combine chicken, celery, carrot, and peppers in a bowl with mayo.

Combine salt and pepper, vinegar, anchovy paste, and garlic and olive oil in a blender. Arrange chicken in romaine leaves, on plates, top with feta and onion rings. Season with generous amount of cracked pepper and garnish with sprouts.  Drizzle 1/4 cup dressing over center of each. 



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