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Chicken Salad with Red Grapes, Blue Cheese and Rosemary

by laine on August 14, 2012

This was to me, mouthwatering! I had chicken leftovers and since the grapes I’ve been buying have been delicious,  I put together this quick, but complex tasting recipe. I used grilled chicken breasts, but alternately you could poach the chicken breasts. I’d toss a few rosemary stems into the poaching liquid, along with a bay leaf, some black peppercorns and a good pinch of salt.

Blue cheese and rosemary are a tasty pairing. Try using them together with roasted red pepper or sun dried tomatoes, excellent for topping sandwiches or stuffing chicken.


  • 2 chicken breasts, cooked, cooled, and cut or shredded into bite sized pieces
  • 2 tbls. mayonnaise
  • ¼ cup (or more) crumbled blue cheese
  • ½ cup of red grapes, quartered
  • 1 shallot, minced
  • 1 sprig of rosemary, leaves finely chopped


Combine all ingredients in a large bowl and serve on grainy bread or rolls with lettuce.


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