CHICKEN SALAD WITH FIGS AND
GREEN BEANS IN BLUE CHEESE DRESSING

FOR THE DRESSING:
2 ounces Roquefort cheese, crumbled
1/4 cup regular or reduced-fat (not nonfat) mayonnaise
2 tablespoons regular or reduced-fat (not nonfat) sour cream
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1/2 clove garlic, minced
FOR THE SALAD:
3/4 pound green beans, trimmed
12 dried Black Mission figs
1 (2 1/2-pound) plain roasted chicken, skin removed and meat cut or shredded, about 3 cups
1 cup walnuts, toasted and chopped, divided use
3 green onions, whites and 2 inches of green stems, thinly sliced
Salt
Several Boston or red leaf lettuce leaves (for serving)

TO PREPARE THE DRESSING:
In a bowl, combine cheese and mayonnaise, mashing cheese with a spatula or spoon. Add sour cream, vinegar, lemon juice and garlic and whisk well to combine. Don't worry if a few lumps of blue cheese remain. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature before using.)

TO PREPARE THE SALAD:
Cook green beans to crisp-tender. Drain in a colander under cold running water. Pat dry and cut into 1-inch pieces. Transfer to large bowl. If figs are dry, cover with hot water to soften, 8 to 10 minutes. Pat dry, remove and discard stems and cut into slices. Add to bowl. Add chicken, 3/4 cup walnuts and green onions. (Can be refrigerated up to 2 hours.)

TO SERVE:
Pour dressing over chicken and toss to coat well. Taste and add salt if needed. Arrange a border of lettuce leaves on a serving platter and mound salad in the center. Garnish with remaining 1/4 cup walnuts.

Servings: 6-8
Adapted from source: The Big Book of Backyard Cooking" by Betty Rosbottom