Thursday, July 14, 2011

Grilled Chicken Melon Salad with Blue Cheese Dressing

2 cups cooked chicken, chopped into bite size chunks (skinless and boneless)
2 romaine hearts, chopped
1 red capsicum/pepper, thinly sliced
1/2 rock melon/cataloupe, cut into bite size chunks
1/2 small red onion, thinly sliced
1/2 cup alfalfa sprouts
Sea salt and black pepper

Clean and prep all the vegetables and rock melon. Toss well to combine and assemble in a large serving dish. Season with sea salt and black pepper. Keep cool in the refrigerator while you make the dressing.

1/2 cup of full cream Greek yogurt
1/2 cup blue cheese of your choice
2 tablespoons blue cheese, crumbles
1/2 teaspoon garlic, minced (optional)
Salt and black pepper

Blend Greek yogurt and 1/2 a cup of blue cheese in a blender until smooth and creamy, add more yogurt if dressing is to thick. Pour dressing into a small mixing bowl and add 2 tablespoons blue cheese crumbles and garlic (optional), mix well to combine. Season with salt and black pepper.

Serve on the side with the salad.

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