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You are here: Home / Recipes / Seasonal Recipes / All Year Recipes / Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

21 July 2013 By Karen Burns-Booth 36 Comments

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

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Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue!

Blue Blossom Salad:

Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Salads feature a lot on my weekly menu, both in winter and summer, but never more so than over the last two weeks since the heat wave hit the UK and most of Europe; instead of moaning in the rain, we have all been singing on the sun and a cool salad makes a welcome appearance on our patio table every day. Whereas I am quite happy to munch away on assorted lettuce leaves with a tomato or two and a good salad dressing, I also like to experiment with colour, texture and taste when I come to assemble my salads – and this salad, which I have called a Blue Blossom Salad, was a huge success. The star of the salad show in this case, apart from the delectable creamy blue cheese dressing and cold cooked chicken, are the delicate star-like borage flowers which grow all over my garden; they were originally planted for bees and butterflies, but, they are also an essential ingredient for salads, omelettes and that ubiquitous of summer drinks, Pimms.

Borage and Bee

Borage and Bee

I also planted some white borage this year, just for a change, although I can’t share a photo of it today as it’s not bloomed yet. But here’s a sneak preview of what it will look like, from a seed site:

white borage

White Borage (Kingseeds.co.nz)

When planning this latest salad recipe, I also thought it would be rather nice to bring my Churchill china into the frame; as regular readers will know, I am the Churchill China Blogger, and I was sent a rather lovely Penzance dinner set to show and share on my blog earlier this year. This, my next scheduled post for Lunch on the Patio (Summer salads and BBQ) really showcases how versatile the china is for casual, summery meals, and I think that the clever use of the Coupe bowls show how great they are to use for individual salads. Although I like to prepare large salads for self-serving, on this rather hot day I thought a nice individual salad would be easier and would not wilt as much in the heat; so I served this beautiful blue on blue salad at the table under the apple tree for some welcome shade……..

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

……with some wine and crusty bread too of course! 

Wine and Crusty Bread

Wine and Crusty Bread

Borage flowers have a subtle cucumber flavour, which makes them so useful to add to salads as well as Pimms of course. It is also called “Starflower”, which is easy to see why, and has been used as a domestic herbal remedy since ancient times. As well as being a beautiful flower, it has some amazing health benefits, some of which are very surprising. It can be used to fight depression and melancholy, as well as inducing euphoria! In addition to this, it is known for its beneficial effect on the heart, kidneys and digestive system and has been used as a cure for jaundice in the past. As if this wasn’t enough, it is also a great plan to have a borage plant next to your strawberry plants, as they stimulate their growth!

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

The edible parts of the borage plant are the flowers, as well as the leaves, which can be dried and made into a tisane that wards off fever. You can also eat the seeds which are a rich source of gamma-linolenic acid, which is known to help to reduce blood pressure and regulate hormonal conditions. It’s certainly a great plant to have in the garden for all of the health benefits I have mentioned above, as well as its stunning blue looks.

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

The recipe for my  Blue Blossom Salad is shared below, and I don’t know what you think, but I think the salad looks as pretty as a picture on my Churchill Penzance coupe bowl. That’s all for this rather hot Sunday, have a wonderful lazy time, if you can, and I’ll see you soon with more new recipes, some reviews and another new giveaway. Karen 

Churchill China - Penzance

Churchill China – Penzance

Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad

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Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad
Serves 2 to 3
Prep time 10 minutes
Allergy Egg, Milk
Meal type Lunch, Salad, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Region British
By author Karen S Burns-Booth
A summery burst of blue on a plate, this salad takes full advantage of cooked chicken which marries so well with blue cheese and dressing; the blue borage flowers add a subtle cucumber taste to the salad and makes it pretty as a picture!

Ingredients

Salad

  • 100g mixed salad leaves of your choice
  • 1 large grilled or cooked chicken breast cut into cubes or small pieces (about 125g to 150g)
  • 6 to 8 cherry tomatoes, halved
  • 50g blue cheese of your choice (cubed or crumbled)
  • 10 to 12 blue borage flowers

Dressing

  • 50g blue cheese of your choice (crumbled)
  • 50mls low fat mayonnaise
  • 100mls low fat crème fraiche
  • 1 tablespoon white wine vinegar or cider apple vinegar
  • salt and pepper to taste

Note

A summery burst of blue on a plate, this salad takes full advantage of cooked chicken which marries so well with blue cheese and dressing; the blue borage flowers add a subtle cucumber taste to the salad and makes it pretty as a picture!

Directions

Step 1 Dressing: Put the crumbled blue cheese into a jar or bowl and add the remaining ingredients, shake or mix well and adjust seasoning to taste. Thin with a little milk if the dressing is too thick.
Step 2 Salad: Arrange the salad leaves in a serving bowl and then add the cherry tomatoes before adding the cooked chicken pieces and crumbled or cubed blue cheese.
Step 3 Pour or spoon the blue cheese dressing over the salad and then scatter the borage flowers over the top.
Step 4 Serve immediately with spare dressing on the side and crusty bread.
Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Blue on Blue! Blue Blossom Salad: Blue Cheese, Borage & Grilled Chicken Salad Recipe

Churchill China

Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. I was not asked to write a positive review and all thoughts and opinions are my own.

Karen S Burns-Booth

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Filed Under: All Year Recipes, Cheese, Chicken, Easy, Flowers, Herbs, Quick, Review, Salad, Slider, Summer Recipes Tagged With: -Lavender and Lovage, Blue Cheese Dressing, Borage, British, China, Churchill, Edible Flowers, Karen S Burns-Booth, Stoke-on-Trent

Reader Interactions

Comments

  1. Janie says

    21 July 2013 at 5:43 pm

    That is the prettiest salad! I often use nasturtiums or wild garlic flowers in salads, but don’t think I’ve ever eaten a blue flower?! On my lost of things to do 🙂
    Janie x
    PS love the bowls, so pretty.

    Reply
    • Karen says

      23 July 2013 at 5:13 pm

      Thank ye kindly Janie! This was a simple assembly job really, but the borage flowers added the finishing touch! Nasturtiums are next on my list…….Karen

      Reply
  2. Terri Betz says

    21 July 2013 at 9:38 pm

    My Borage is blooming and this looks delightful! Thanks for sharing this! I love your China! Maybe someday I’ll have some of my own!

    Reply
    • Karen says

      23 July 2013 at 5:14 pm

      Thanks Terri, you must try your borage flowers on a salad, they taste great and look amazing!

      Reply
  3. laurasmess says

    22 July 2013 at 3:37 am

    What a beautiful salad Karen! I’ve never eaten borage flowers but they add such a gorgeously vibrant hue to the salad. I adore a good strong blue cheese. Wish I had access to some borage… hm, I might just have to attempt the salad without. I am pretty sure that particular flower doesn’t grow here in Western Australia.

    Reply
    • Karen says

      23 July 2013 at 5:16 pm

      Thanks Laura, anything that is blue and cheese has my name on it!! And these borage flowers just add the finishing touch. I am sure you can get borage seeds on Australia, maybe worth a look at a seed company online? Karen

      Reply
  4. Tracy Nixon says

    22 July 2013 at 4:54 am

    Google+’d this looks lovely!

    Reply
    • Karen says

      23 July 2013 at 5:17 pm

      Thanks Tracy!

      Reply
  5. Lisa Williams says

    22 July 2013 at 11:50 am

    so beautiful the blossoms match the china and it all looks so delicious summery and pretty 🙂

    Reply
    • Karen says

      23 July 2013 at 5:18 pm

      Thanks Lisa, I think the whole salad and plate combo looks so pretty!

      Reply
  6. Maya Russell says

    22 July 2013 at 1:37 pm

    I didn’t know what borage was. Beautiful salad. Tweeted as @maisietoo.

    Reply
    • Karen says

      23 July 2013 at 5:21 pm

      Thanks Maya!

      Reply
  7. Miss Messy says

    22 July 2013 at 4:25 pm

    I love anything with blue cheese! This looks fabulous!

    Reply
    • Karen says

      24 July 2013 at 8:18 pm

      Thanks so much!

      Reply
  8. Janice says

    22 July 2013 at 9:34 pm

    Fabulous looking dish, the borage flowers just finish it off! Red wine and crusty bread? Never!

    Reply
    • Karen says

      23 July 2013 at 5:24 pm

      I know, that wine and bread they always creep in Janice! 🙂

      Reply
  9. Aimee @ Violet Femme says

    23 July 2013 at 9:24 am

    Beautiful salad! And I bet it tastes amazing too

    Reply
    • Karen says

      23 July 2013 at 5:24 pm

      Thanks Aimee, it was a VERY tasty salad! Karen

      Reply
  10. Lisa Williams says

    23 July 2013 at 9:46 am

    tweeted to share

    Reply
    • Karen says

      23 July 2013 at 5:25 pm

      Thanks Lisa!

      Reply
  11. DANIELLE VEDMORE says

    24 July 2013 at 6:19 pm

    Wow that sure is a pretty salad – and looks delicious too!

    Reply
  12. Maya Russell says

    25 July 2013 at 8:56 am

    Tweeted again, @maisietoo

    Reply
  13. Maya Russell says

    4 August 2013 at 8:58 am

    Shared this wonderful recipe on Twitter, @maisietoo

    Reply
  14. Becs @ Lay the table says

    5 August 2013 at 12:55 pm

    Every salad can be made better with the addition of blue cheese! The flowers just make it so beautiful (not to mention the added health benefits of course). Love love love the crockery too – sets off the salad beautifully.

    Reply
  15. Rick says

    16 August 2013 at 3:04 am

    Looks like a great recipe. A salad that you might want to eat on a nice sunny cool day.

    Reply
  16. Tracy Nixon says

    7 October 2013 at 5:07 am

    How pretty! I will have to try this – maybe next Spring/Summer though – I have printed it off to remind me! Shared too via G+

    Reply
  17. Delk Health says

    9 June 2014 at 6:34 am

    That salad looks delicious I cannot wait to tryout your recipe. Thank you

    Reply
  18. Magnus says

    25 July 2014 at 3:06 am

    You just got a new Twitter follower! Thanks, I love it!

    Reply

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Meet Karen

Welcome! I'm Karen; it’s lovely to see you here. I was born in South Africa, but I've lived all over the world, latterly calling North Yorkshire my home where I lived for many years before moving to SW France, although I'm now living in the Lincolnshire Wolds, a designated area of outstanding natural beauty, in an old Victorian cottage. I am a freelance food and travel writer, as well as a food stylist, and recipe developer, with a passion for art, travel, books, photography, seasonal food and especially cheese and wine. Please do get in contact with me if you have any questions about my work or commissioning me. Read More…

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