Chicken with Blue Cheese Cress & Kale

Summer is all about salads and this puts a cherry twist on the classic combination of greens, blue cheese and walnuts. Sure to impress at your next dinner party or BBQ, especially with a rotisserie roast chook!

Prep Time: 10 Minutes Serves: 4-6

Ingredients

1 Cress plant, leaves only (we love Superb Herb)
1 Kale plant, leaves only (we love Superb Herb)
1 half wheel blue cheese
1/4 cup walnuts (we buy Alison’s Pantry)
1/4 cup Barker’s Cherry balsamic vinaigrette (or homemade maple dressing see below)

To serve
Rotisserie roasted free range chicken, cooked on the BBQ (we love Waitoa)

Method

1. In a bowl, toss together the cress and kale. Dot over small pieces of the blue cheese and sprinkle the walnuts, then set aside.
2. Season to taste and drizzle over Barker’s Cherry Balsamic vinaigrette.
3. Serve with your freshly roasted rotisserie chook.

   Try a maple dressing…

4. In a jug or jar, whisk or shake together maple syrup, vinegar and olive oil until it all thickens slightly.
5. Season to taste, then drizzle over the salad just before serving (use 1 tablespoon pure maple syrup, 2 tablespoons apple cider or white wine vinegar, 3 tablespoons extra-virgin olive oil.