Gorgonzola Chicken Salad Recipes

GORGONZOLA CHICKEN SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In small bowl, slowly beat buttermilk, mayonnaise, garlic, vinegar, Worcestershire sauce and salt with whisk until smooth.
• In large bowl, toss pasta and chicken. Just before serving, pour buttermilk dressing over pasta mixture and toss to combine. Add spinach and toss gently. Spoon salad onto serving platter; top with strawberries and cheese.

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

Steps:

• Cook the pasta according to the package directions, NOT al dente. You don't want it to be too gummy or too mushy. Drain in a colander and run COLD water over until it's completely cold. Transfer to a large bowl.
• Sprinkle the chicken breasts with lemon pepper. "Grill" the chicken breasts by whatever method you prefer. You may use a panini type grill, a barbecue grill, or simply bake in the oven. Your cooking times will vary based on your method, but just make sure the breasts are fully cooked by reaching an internal temperature of 165 degrees, or when the juices run clear. Allow the chicken pieces to cool until you can handle them. Slice the chicken thinly, then cut slices in half so they are bite-sized. Spread out to cool completely while you prepare the remaining ingredients.
• Pour the dressing ingredients (mayo, oil, vinegar, sugar, salt, pepper) into the bowl and whisk until incorporated.
• After the chicken and pasta are completely cooled, add all the remaining ingredients to the bowl and stir gently. Refrigerate until ready to serve.
• TIPS: If the salad is too stiff after prolonged refrigeration, you can make it creamy again by stirring in a tiny bit of olive oil, milk or warm water. Gorgonzola cheese is similar to bleu cheese, but slightly milder. It is an acquired taste for some people, so feel free to use more or less to taste. I use MORE! For best results, don't substitute or omit ingredients. I usually try doing things to lower fat or calories, but in this case, the results will NOT be the same.

CHICKEN-GORGONZOLA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

CHICKEN, GORGONZOLA, & PEAR SALAD

Steps:

• In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste.
• Add chicken, walnuts, and Gorgonzola cheese and toss lightly.
• Place greens on individual salad plates.
• Arrange sliced pears in fan shape along one side on top of greens.
• With slotted spoon, divide the chicken mixture equally among plates.
• Drizzle any dressing remaining in bowl over pears and greens.

CHICKEN-GORGONZOLA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• In a large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach.
• Pour dressing over pasta mixture, toss until coated.
• Fold in cheese.
• Cover and refrigerate until serving.
• To serve, line bowl with lettuce and spoon in salad.

CHICKEN, CRANBERRY AND GORGONZOLA SALAD

Steps:

• Chop up lettuce place in bowl
• Add in gorgonzola, cranberries, walnuts and raspberry vinaigrette then toss till coated. Chill for about 20 minute before serving.