4 whole boneless chicken breasts (8 halves), poached & skinned
1 c. diced celery
1 1/2 c. seedless red grapes, halved
3/4 c. pecan halves
Roquefort-Sherry Mayonnaise (recipe follows)
Radicchio leaves

1. Cut the chicken into 1" chunks, and combine the chicken, celery, grapes and pecans in a large bowl.

2. Make the mayonnaise.

3. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of radicchio leaves. 6 to 8 portions.

ROQUEFORT SHERRY MAYONNAISE:

2 egg yolks
1 tbsp. Dijon style mustard
2 tbsp. sherry vinegar
1 1/2 c. vegetable oil
1 c. crumbled Roquefort cheese
Salt & finely ground black pepper, to taste

Process the egg yolks, mustard and vinegar in a food processor fitted with a steel blade just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add the Roquefort and process until combined but not smooth. Season to taste with salt and pepper. About 3 cups.