Recipe courtesy of Gourmet Magazine

Spanish Style Chicken Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4-6 servings
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For dressing:

2 teaspoons Dijon mustard

1/4 cup sherry vinegar

1/4 cup olive oil

1/4 cup vegetable oil

3 pounds chicken breasts poached, cubed

1 cup crumbled good quality blue cheese, like Cabrales, Stilton, or Roquefort

6 slices cooked crumbled bacon

Spicy walnut praline (recipe follows)

Romaine lettuce for lining plate


2/3 cup walnuts, chopped fine

1 teaspoon salt

1/2 teaspoon cayenne, or to taste

6 tablespoons sugar


  1. In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce.;
  2. In a small bowl whisk together dressing ingredients. Set aside.


  1. In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.;