Ingredients
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5½ oz (150 g) Arugula
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2 Celery
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½ Cucumber
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2 Scallions
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2 tbsp chopped fresh Parsley
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1 oz (25 g) Walnuts
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12 oz (350 g) boneless roast Chicken
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4½ oz (125 g) Bleu Cheese
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handful of seedless Red Grapes
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Salt
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Black Pepper
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For the Dressing
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2 tbsp Olive Oil
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1 tbsp Sherry Vinegar
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1 tsp Dijon Mustard
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1 tbsp chopped mixed Herbs
Directions
Steps
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1
Done
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Wash the arugula leaves, pat dry with paper towels, and put them into a large salad bowl. Add the celery, cucumber, scallions, parsley, and walnuts and mix together well. Transfer onto a large serving platter. Arrange the chicken slices over the salad, then scatter over the cheese. Add the red grapes, if using. Season well with salt and pepper. |
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2
Done
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To make the dressing, put all the ingredients into a screw-top jar and shake well. Alternatively, put them into a bowl and mix together well. Drizzle the dressing over the salad and serve. |
