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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.
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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.
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