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

Cut the chicken into 1″ chunks, and combine the chicken, celery,
grapes and pecans in a large bowl.
Make the mayonnaise.
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 cup vegetable oil
1 cup 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.