Gorgonzola Chicken Salad

  • Prep 30 min
  • Total 30 min
  • Servings 8

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.

  • If the strawberries are large, cut into quarters instead of halves.
  • The dressing can be made up to 1 day ahead; cover and refrigerate. Dress salad just before serving.
  • Recipe Variation Feta Turkey Salad: Substitute 4 cups cubed or shredded cooked turkey for the chicken and 3/4 cup crumbled feta cheese for the Gorgonzola. Add 1/2 cup thinly sliced red onion, if desired.

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
320
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
640mg
27%
Potassium
370mg
11%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
11%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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