Blue Cheshire is rich and creamy with an excellent flavour. Other blue cheeses, such as Shropshire Blue or Stilton, could also be used in this recipe. Radishes bought fresh, with the leaves still attached, should be eaten as soon as possible. If pre-packed, however, they will keep for a day or two in the fridge.
SERVES 4
250 g (9 oz) boneless cooked chicken, diced
75 g (3 oz) brown rice, cooked
100 g (4 oz) Blue Cheshire cheese, cubed
50 g (2 oz) radishes, sliced
25 g (1 oz) sultanas
2 celery sticks, sliced
1 Cox's eating apple, cored and diced
15 ml (1 tbsp) lemon juice
150 g (5 oz) natural yogurt
30 ml (2 tbsp) mayonnaise
fresh watercress sprigs and red apple slices, to garnish
1. Mix the chicken, rice, cheese, radishes, sultanas and celery together in a large bowl.
2. Coat the apple in lemon juice, then add to the salad.
3. Mix together the yogurt and mayonnaise and fold into the salad mixture. Cover and chill until ready to serve.
4. Serve in a large salad bowl, garnished with watercress and apple slices.
