3 cups cooked chicken, cut into bite-sized pieces (I used a rotisserie chicken)
1 Granny Smith apple, unpeeled, cut into ¼" slices
1-1/2 cups green grapes, halved if large
1-1/2 cups fresh blueberries
½ cup coarsely chopped and toasted walnuts or hazelnuts
½ cup crumbled blue cheese
Instructions
For dressing: In a small bowl, whisk together all dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion; set aside.
For salad: Combine all salad ingredients in a large bowl and toss. Pour the dressing over the salad ingredients and toss to coat thoroughly. Taste and adjust seasonings, if needed. Serve immediately or cover and refrigerate up to a day. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-marshall-fields-cookbook/