Chicken Salad With Apricots Celery And Blue Cheese Recipes

Steps:

• Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
• Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
• Transfer salad to a platter and season with more pepper.

Steps:

• Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

Steps:

• Mix first eight ingredients; stir in chicken. Spread over half of the bread slices. If desired, sprinkle with blue cheese. Top with remaining bread.

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

Steps:

• In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
• Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

Steps:

• Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
• Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.

Steps:

• Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
• Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
• Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
• Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

Steps:

• Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
• In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.

Steps:

• Mix mayo, preserves, lemon juice and cayenne in a small bowl.
• Toss chicken, grapes, almonds and tarragon in large bowl.
• Add mayo mixture and toss until coated.
• Season with salt to taste.