Roast Chicken with Grape and Blue Cheese Salad

By ldelmas

Kate Merker, Real Simple

AUGUST 2007

Ingredients

• 2 small heads Boston or Bibb lettuce, torn into pieces
• 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

Preparation

Step 1

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.

Tip: Omit the chicken and this salad becomes a delicious side dish for grilled steak, pork chops, or burgers.