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Gorgonzola Chicken Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Rotisserie chicken from the deli is a tried-and-true time-saver. Pick one up on your way home, and this main-dish salad is ready to serve in half an hour. Make it your way with the tasty variation below.
Created Sep 8, 2011
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Ingredients

  • 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
  • 2/3 cup buttermilk
  • 1/3 cup light mayonnaise
  • 1 large clove garlic, finely chopped
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 deli rotisserie chicken (2 lb), shredded (about 4 cups)
  • 2 cups lightly packed fresh baby spinach leaves (about 3 oz)
  • 1 lb fresh strawberries, cut in half
  • 3/4 cup crumbled Gorgonzola cheese (3 oz)

Steps

  •  
    1
    Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  •  
    2
    In small bowl, slowly beat buttermilk, mayonnaise, garlic, vinegar, Worcestershire sauce and salt with whisk until smooth.
  •  
    3
    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.

Nutrition Information

No nutrition information available for this recipe
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