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.
cups uncooked bow-tie (farfalle) pasta (8 oz)
cup light mayonnaise
large clove garlic, finely chopped
tablespoons white wine vinegar
teaspoon Worcestershire sauce
deli rotisserie chicken (2 lb), shredded (about 4 cups)
cups lightly packed fresh baby spinach leaves (about 3 oz)
lb fresh strawberries, cut in half
cup crumbled Gorgonzola cheese (3 oz)
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.
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.
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 INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.