Torn Chicken Salad with Blue Cheese and
recipe for Torn Chicken Salad with Blue Cheese and Gems
comes from Chef Paul Heathcote who is supporting the
10th Manchester Food & Drink Festival in 2007.
studying at Bolton Catering College, Paul worked at
a variety of venues. During these apprenticeship years,
he worked with four people who were to prove lasting
inspirations - Francis Coulson and Brian Sack at Sharrow
Bay Hotel in Ullswater, Cumbria, Michel Bourdin at London's
Connaught hotel and Raymond Blanc at Le Manoir aux'Quat
Saisons in Oxfordshire - before taking on the role of
executive head chef at Broughton Park hotel in Preston.
1990 he took the plunge and opened his first restaurant
at Longridge in Preston, which won its second Michelin
star in 1994 and was renamed Longridge in 2003. In 1995,
he launched the first Simply Heathcotes (then called
Heathcotes Brasserie and now the Winckley Square Chop
House and Bar) in Preston and its basement became the
first Olive Press restaurant in 2002. In 1997, he expanded
further by setting up his sports and events catering
arm Heathcotes Outside and launching the Paul Heathcote
School of Excellence in Manchester.
find out more more about the 10th
Manchester Food & Drink Festival in 2007
is a salad that is fresh and vibrant; simply roast chicken,
leaves and blue cheese make a great healthy and nutritional
option but it is packed with flavour.
for Torn Chicken Salad
small roasted chicken
2 baby gems
2 slices white bread, crusts removed
4 slices of smoked streaky bacon cut into 1cm strips
100g soft blue cheese i.e. Gorgonzola
4 dessertspoons natural Greek yoghurt
Dash of water
Clove garlic crushed
to make Torn
cut the sliced bread into 1 cm cubes and shallow fry
with the bacon in a little olive oil until golden
brown. Drain onto kitchen paper.
the bottom off the gems, wash, pat dry and toss in
a bowl with a little olive oil.
the leaves between 6 plates and using your fingers
tear strips off the breast of chicken. Scatter over
the bacon and croutons.
the blue cheese in a bowl until smooth and fold in
the yoghurt and garlic. Add a dash of water to make
over the salad and a season with a pinch of sea salt
and freshly milled black pepper.