Anything tastes better with blue cheese and this recipe is no exception. My favorite way to eat this chicken salad is wrapped in lettuce or endive cups.
Preheat oven to 350°. Pound the chicken breasts to an even 1/2 inch thickness. Sprinkle each breast with 1 tablespoon bread crumbs and 1 teaspoon Turkey Rub Seasoning. Dot each coated breast on top and bottom with a tablespoon of butter and place in a baking disk. Bake for 30 minutes. In a sauté pan, roast the walnuts on medium heat for about 5 minutes. In a bowl, combine the blue cheese, walnuts, raisins and mayonnaise. After the chicken cools enough to handle, cut the chicken breasts into 1/2 inch cubes and add to the bowl. Serve warm or refrigerate first and serve cold. Best, Victoria