The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast chicken, walnut and grape salad with blue cheese dressing

If you don't want to roast your own, just buy a free-range chook from a rôtisserie. Rub the apple with a bit of lemon juice to stop it from discolouring if you're not serving it immediately, and transport the dressing in a separate container.

You'll need

1 chicken (about 1.6kg) 20 gm softened butter 1 tbsp olive oil 150 gm seedless red grapes, halved ½ celery heart, thinly sliced widthways, leaves reserved ½ red apple, unpeeled, thinly sliced 100 gm walnut halves, toasted To serve: flat-leaf parsley leaves   Blue cheese dressing 3 egg yolks 1½ tbsp tarragon vinegar 1 small garlic clove, finely chopped 220 ml light olive oil 80 gm blue cheese, such as Stilton 1 tbsp lemon juice, or to taste


  • 01
  • Preheat oven to 200C. Rinse chicken inside and out, then pat dry with absorbent paper and place in a roasting pan. Rub skin with butter, then drizzle with olive oil and season to taste. Roast until chicken is golden and cooked through and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1 hour 20 minutes). Cool to room temperature, then remove leg meat, coarsely break up and place in a bowl. Remove breast meat from bones, then thickly slice and add to leg meat (discard bones). Add grapes, celery, apple and walnuts and toss lightly to combine, then season to taste and refrigerate until required.
  • 02
  • Meanwhile, for blue cheese dressing, process egg yolks, vinegar and garlic in a food processor until combined. With motor running, add olive oil in a thin steady stream and process until thick and emulsified. Add a teaspoon of hot water to thin, then add blue cheese and lemon juice, season to taste and process until smooth. Makes about 375ml.
  • 03
  • Transfer chicken salad to a platter, drizzle blue cheese dressing over and serve scattered with parsley leaves.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Young sauvignon blanc.

Featured in

Jan 2010

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.