Crumbed Chicken and Blue Cheese Salad

By Drum Digital
21 September 2010

Blue cheese is popular for salads so we added a twist to ours to tempt your tastebuds. If you’re not familiar with this cheese, start off with a milder one such as Simonzola.

Preparation time: 15 min

Cooking time: 15 min

serves 6 or more

You will need

Blue Cheese Dressing

15 ml (1 tbsp) blue cheese

60 ml (¼ cup) low fat mayonnaise

60 ml (¼ cup) amasi or plain yoghurt

10 ml (2 tsp) water

1 clove garlic, finely chopped

Blue Cheese Chicken

6 thick chicken fillets

125 ml (½ cup) blue cheese

1 red pepper, cored and finely diced

125 ml (½ cup) mozzarella cheese

2 cloves garlic, crushed

4 eggs, beaten and seasoned

500 ml (2 cups) fine, dry breadcrumbs

45 ml (3 tbsp) canola oil


1 packet (400 g) mixed salad leaves

1 packet (200 g) rocket leaves (optional)

1 cucumber, thinly sliced and halved

1 punnet (125 g) cherry tomatoes, halved


1. Dressing Mix the dressing ingredients and beat until well combined and smooth.

2. Blue Cheese Chicken Pound the chicken flat with a rolling pin–make sure you make no holes. Mix the blue cheese with the red pepper, mozzarella cheese and garlic, spread a teaspoon of the mixture onto the chicken and roll up tightly. Secure with toothpicks.

3. Put the eggs and breadcrumbs in separate flat dishes. Roll the chicken in the eggs and then the breadcrumbs. Fry for about 10 minutes, turning every2minutes until the chicken is evenly browned. Remove and slice.

4. Salad Mix the salad ingredients in individual bowls, top with the chicken and serve with the dressing.

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