Waldorf Chicken Salad

Ingredients

• 2  apples cored thinly sliced
• 0.3 cup cheese blue crumbled
• 3  chicken breast halves with skin ( 14 ounces each)
• 0.3 cup buttermilk 
• 2 rib celery stalks thinly sliced
• 2 tablespoons chives snipped
• 0.5 teaspoon dijon mustard 
• 1 teaspoon fennel powder 
• 2  garlic clove minced
• 4 servings salt and pepper freshly ground
• 0.5 teaspoon lemon zest finely grated
• 7 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons parsley chopped
• 1 cup grapes red seedless halved
• 1 tablespoon red wine vinegar 
• 5 ounces the salad 
• 2 tablespoons tarragon chopped
• 4 ounces walnut halves 

Equipment

• food processor
• bowl
• oven
• roasting pan

Directions

1. Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes.
2. Transfer to a small roasting pan, cover and let stand for 1 hour.
3. Preheat the oven to 35
4. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant.
5. Let cool.
6. Roast the chicken for about 40 minutes, until cooked through.
7. Let cool slightly, then discard the skin and thinly slice the meat.
8. In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk.
9. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
10. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives.
11. Add the dressing, toss well and serve.