Title: Spanish Style Chicken Salad
Categories: Poultry, Salads
Yield: 6 Servings

3 lb Chicken breasts poached,
Cubed
6 sl Cooked crumbled bacon
Spicy walnut praline
1 c Crumbled good quality blue
Cheese, like Cabrales,
Stilton, or Roquefort
Romaine lettuce for lining
Plate

----------------------------------DRESSING----------------------------------
2 ts Dijon mustard
1/4 c Sherry vinegar
1/4 c Olive oil
1/4 c Vegetable oil

----------------------------SPICY WALNUT PRALINE----------------------------
2/3 c Walnuts, chopped fine
1 ts Salt
1/2 ts Cayenne, or to taste
6 tb Sugar

Recipe adapted from Gourmet Magazine

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.

In a small bowl whisk together dressing ingredients. Set aside.

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.

SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW#
CL9174

Format by Dave Drum - 02 January 99 FROM: Uncle Dirty Dave's Kitchen

Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27,
1999