This weekend we gave our apartment a thorough cleaning, weeding out old clothes, shoes, books, and magazines we don’t need anymore. I decided to flip through my old issues of Real Simple and tore out quite a few recipes that appealed to me but that I had yet to try. It made meal planning for this week really easy! I’m hoping to try 3 new recipes this week to share with you. Here is the first! This salad was easy to whip up with the help of a rotisserie chicken from the grocery store. All I had to do was chop up the onion, grapes, and celery, and mix up the dressing. Prep took less than 20 minutes which was just the kind of time I had after coming home from my first graduate school class! Tyler and I really enjoyed this salad, the grapes offer a nice sweetness to offset the saltiness of the blue cheese. I served this salad with sliced of french baguette, yum! Can’t wait to have more for lunch tomorrow!
Roast Chicken with Grape and Blue Cheese Salad (from realsimple.com)
2 small heads Boston or Bibb lettuce, torn into pieces (I used bagged lettuce)
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced
In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
In a small bowl, whisk together the lemon juice, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the salad and chicken among individual plates. Serve with the vinaigrette.