Disclosure: I was provided free product from Gazebo Room in exchange for this post; however all thoughts and opinions are my own.
My dad and I visited Market St Deli at the West Shore Farmers Market. They sell fresh baked bread delivered daily from multiple bakeries in Philadelphia, including Kaplan’s and Le Bus. I picked up two ciabatta rolls from Le Bus because they looked too beautiful to pass up. I decided I was going to make a sandwich with them. But what kind? I thought about the bottle of Gazebo Room Creamy Blue Cheese salad dressing I had sitting in my pantry and got an idea: blue cheese chicken salad.
The Gazebo Room dressing makes this chicken salad creamy and tangy. The apples add a hint of sweetness and bacon just goes with everything. You can poach your own chicken breasts like I did or you can use rotisserie chicken from the grocery store.
I poached three chicken breasts, but for this recipe, two cups of shredded chicken is only about one chicken breast. Place the chicken breasts in the bottom of a pot. Add a bay leaf, 1 tablespoon Italian seasoning, 1 tsp of salt, and about 10 whole peppercorns. Cover the chicken with water about 1” past the top of the chicken. Bring to a boil. Cover, reduce heat, and simmer about 15-20 minutes.
Shred the chicken and add two cups to a bowl. Next, add a cup of chopped apples. Follow the apples with crumbled bacon. Next, add half a cup of diced celery.
Stir in the blue cheese dressing and let it sit in the fridge for an hour or two to absorb all the flavors. Serve it on top of a salad or on a sandwich.
My dad proclaimed he was living lage when I let him have the other ciabatta bun to make a sandwich. The following conversation ensued with my dad, the food critic.
“What do you think?” I asked.
“It’s different with the blue cheese,” he said.
“What does it need?”
“It needs ate.”
I’m not sure if that’s grammatically correct, but there you have it. If you try this recipe for blue cheese chicken salad, let me know what you think in the comments!
Blue Cheese Chicken Salad
Ingredients
- 2 cups cooked chicken shredded
- 1 cup apple diced
- 6 strips of cooked bacon crumbled
- 1/2 cup celery chopped
- 2/3 cup Gazebo Room Creamy Blue Cheese salad dressing
Instructions
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In a large bowl, combine all of the ingredients and stir well.
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Serve on top of lettuce or on toasted bread.
Recipe Notes
*Prep time accounts for poaching the chicken. Time will be less if you use precooked chicken.
2 responses to “Blue Cheese Chicken Salad”
I’ve never even actually had blue cheese dressing! I do like chicken though so I’ll keep this one in mind.x
Thank you! It’s pretty tasty.