Name: Roast chicken, walnut and grape salad with blue cheese dressing
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 1 chicken (about 1.6kg); 20 gm softened butter; 1 tbsp olive oil; 150 gm seedless red grapes, halved; ½ celery heart, thinly sliced widthways, leaves reserved; ½ red apple, unpeeled, thinly sliced; 100 gm walnut halves, toasted; To serve: flat-leaf parsley leaves; Blue cheese dressing; 3 egg yolks; 1½ tbsp tarragon vinegar; 1 small garlic clove, finely chopped; 220 ml light olive oil; 80 gm blue cheese, such as Stilton; 1 tbsp lemon juice, or to taste

Roast chicken, walnut and grape salad with blue cheese dressing

Australian Gourmet Traveller recipe for roast chicken, walnut and grape salad with blue cheese dressing.

Serves 8

Prep

30M

Cook

1H 20M

Total

1H 50M

Skip to Recipe

If you don’t want to roast your own, just buy a free-range chook from a rôtisserie. Rub the apple with a bit of lemon juice to stop it from discolouring if you’re not serving it immediately, and transport the dressing in a separate container.

Ingredients

1 chicken (about 1.6kg)

20 gm softened butter

1 tbsp olive oil

150 gm seedless red grapes, halved

½ celery heart, thinly sliced widthways, leaves reserved

½ red apple, unpeeled, thinly sliced

100 gm walnut halves, toasted

To serve: flat-leaf parsley leaves

Blue cheese dressing

3 egg yolks

1½ tbsp tarragon vinegar

1 small garlic clove, finely chopped

220 ml light olive oil

80 gm blue cheese, such as Stilton

1 tbsp lemon juice, or to taste

Method

Main

1.Preheat oven to 200C. Rinse chicken inside and out, then pat dry with absorbent paper and place in a roasting pan. Rub skin with butter, then drizzle with olive oil and season to taste. Roast until chicken is golden and cooked through and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1 hour 20 minutes). Cool to room temperature, then remove leg meat, coarsely break up and place in a bowl. Remove breast meat from bones, then thickly slice and add to leg meat (discard bones). Add grapes, celery, apple and walnuts and toss lightly to combine, then season to taste and refrigerate until required.

2.Meanwhile, for blue cheese dressing, process egg yolks, vinegar and garlic in a food processor until combined. With motor running, add olive oil in a thin steady stream and process until thick and emulsified. Add a teaspoon of hot water to thin, then add blue cheese and lemon juice, season to taste and process until smooth. Makes about 375ml.

3.Transfer chicken salad to a platter, drizzle blue cheese dressing over and serve scattered with parsley leaves.