Chicken salad with apricots, celery and blue cheese recipe

Ingredients for Chicken salad with apricots, celery, and blue cheese

• 1 small rotisserie chicken, skin removed, meat shredded (about 600 g)

• 1 bunch celery, stalks separated, thinly sliced on a diagonal, leaves reserved

• 7.5 g kosher salt, divided

• 120 ml buttermilk

• 45 ml white wine vinegar

• 5 ml honey

• 5 ml freshly ground black pepper, plus more

• 3 large or 4 small apricots, sliced

• 115 g mild blue cheese, sliced into shards

• 1 cup mint leaves

How to make Chicken salad with apricots, celery, and blue cheese

1. Toss the chicken, celery stalks, and 1 tsp salt in a large bowl. Allow to sit until ready to serve.

2. In a small bowl or measuring jug, whisk together the buttermilk, vinegar, honey, 1 tsp pepper, and the remaining ½ tsp salt.

3. Pour the dressing over the celery mixture and add the apricots, blue cheese, mint, and celery leaves. Toss gently to coat.

4. Transfer the salad to a serving platter and season with additional pepper before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.