4 whole chicken breasts, skinned & deboned
1 c. diced celery
1 1/2 c. seedless red grapes, cut in half
3/4 c. pecan halves, cut 1/2 again

Poach chicken with celery leaves. Cool, cut into bite-size pieces. Mix chicken, celery, nuts and grapes with dressing.

DRESSING:

2 egg yolks
1 tbsp. Dijon mustard
2 tbsp. red wine vinegar
2 tbsp. sherry
1 1/2 c. oil (not olive)
1 c. crumbled bleu cheese

Whip yolks, mustard and vinegar in blender or food processor. Add oil and sherry. Add cheese. Dressing won't be smooth.