4 whole boneless chicken breasts
1 c. diced celery
1 1/2 c. seedless red grapes, halves
3/4 c. pecans

DRESSING:

2 egg yolks
1 tbsp. Dijon mustard
2 tbsp. wine vinegar
1 1/2 c. vegetable oil
1 c. crumbled Roquefort cheese or Blue Cheese
Salt and pepper to taste

Dressing ingredients should be put in blender and blended just until mixed - should still be lumpy. Toss with chicken and other ingredients. Servings: 6-8.