This is a salad that is a very satisfying meal – chicken, potatoes, fruit and nuts – all made more delicious by a bleu cheese dressing.  The dates add a very special flavor.  I cook the potatoes early in the morning so they have a chance to cool.  Then, it’s a snap to put together the rest of the salad for lunch.  My daughters and I really enjoy this hearty salad.

DATE-NUT CHICKEN POTATO SALAD

  • 10 small potatoes (red or Yukon gold – 4 cups cooked and quartered)
  • 1 large tart apple, peeled and chopped (1 cup)
  • ½ cup toasted walnuts, chopped
  • ¼ cup dates, chopped
  • 1 cup cooked chicken breast, cubed
  • Several gratings of black pepper
  • 1 cup bleu cheese salad dressing (your favorite bottled dressing)

Place potatoes in a large pan, cover with cold water and cook until tender (25-30 minutes).  Drain and let cool.

Peel potatoes if desired, quarter and place in a large bowl.  Add chopped apple, chopped nuts and cubed chicken.


Add pepper and toss with a large spoon to mix.  Add bleu cheese dressing and mix to coat.


Cover and refrigerate for at least ½ hour.

6 servings