This chicken, walnut and blue cheese salad has loads of flavour and a wonderful crunch too. It’s perfect for a really quick and easy lunch or weeknight dinner option!
Tangy blue cheese with a sweet honey dressing makes this simple salad sing!
Also this chicken, walnut and blue cheese salad just goes to prove that simple salads with simple dressings do not have to be boring.
In fact, the inspiration for this recipe was the lunch that I had in a restaurant in London prior to going to see Les Miserables on our recent weekend in London. It took us absolutely ages to find a restaurant we both agreed on, but when we did it was worth the wait for this tasty lunch!
So, if this recipe is good enough that a restaurant serves it as an offering on it’s lunch time menu then it sure is good enough for you to make and enjoy at home too!
As a Project Manager, in my full-time day job role I’m all about finding the best and quickest ways to do things.
So, if you can buy pre-cooked chicken, rather than cooking from scratch as in the recipe, then this recipe will be even more quicker for you.
However, I wanted to include how to cook it from scratch just in case cooked chicken wasn’t available for you!
We’ve been all about salads here recently haven’t we? I guess I’m just trying to get in as many as I can before the warmer days disappear and then we’re onto soups!
So anyway, on the theme of salads, have you checked out my equally simple salad recipes such as :-
Couscous Greek Salad With Home-made Dressing – a delicious, filling and easy to make summer salad packed with lots of healthy goodness. Made in just 20 minutes!
Tuna Pasta Sweetcorn Salad – made with a low calorie dressing and packed with delicious fresh salad ingredients.
Honey Mustard Turkey pasta Salad – a really simple dressing adds a whole lot of flavour to this easy recipe.
Oh, and by the way, this chicken walnut and blue cheese salad makes and absolutely excellent packed lunch option!
Chicken Walnut And Blue Cheese Salad
- 2 tbsp Honey
- 6 tbsp Extra virgin olive oil
- 3 Tbsp White wine vinegar
- 600 g Chicken Breasts
- 120 g Rocket leaves
- 100 g Blue cheese
- 150 g Walnuts lightly toasted
- Place honey, extra-virgin olive oil and white wine vinegar in a jar and shake well
- Grill chicken breasts for about 20 minutes, turning throughout to ensure an even cooking. Allow them to cool then using a fork shred them.
- Pour 3/4 dressing over the chicken breasts
- Place rocket leaves, crumbled blue cheese and walnuts onto plates
- Distribute the shredded chicken over the salad on each plate and then drizzle over the remaining dressing and serve.
Before we end I just wanted to let you know a bit of what’s been going on behind the scenes.
Lynne and I have started working together on producing some of our own recipe videos. Starting with the simplest recipes first. We’ve already filmed a video for the no bake almond oat bars recipe and I hope to have the editing done there over the next few weeks. It’s just taking me a bit longer due to working away from home and not having my home PC and software available to hand.
However, naturally when It’s published, you’ll be the first to know. 🙂
Getting started on making food videos involved a whole new set up of tripods and a brand new kitchen table. If it wasn’t for you folk coming and checking out the blog and recipes then I’d never have got to that stage. I’m so glad and grateful you are here continuing to support Neil’s Healthy Meals! Thank you.
We’re both tremendously excited about working on other food videos for you in time. It’s just time we’re both short of. But that’s something I’m working on. Getting more time to do the things I love………. 😉
Anyway more on that when it happens. Join me on Thursday for a great new smashed avocado and poached egg on muffins healthy breakfast / brunch recipe!
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