Best 7 Gorgonzola Chicken Salad Recipes
Gorgonzola chicken salad is a delectable dish that tantalizes the taste buds with its creamy, tangy, and slightly sharp flavors. Originating from the culinary traditions of Italy, this salad combines succulent chicken, creamy gorgonzola cheese, a medley of crisp vegetables, and a tangy dressing to create a symphony of flavors and textures. Whether served as a light lunch, a delightful appetizer, or a flavorful side dish, gorgonzola chicken salad is sure to impress food enthusiasts of all ages.
Let's cook with our recipes!
GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)
This is an exact copycat recipe of the totally easy and delicious Chicken Gorgonzola Salad available in the Fred Meyer Deli case (recipe deciphered by Bitchin' Vittles.) It's a light, flavorful summer salad that is sure to be a huge hit at your next potluck, BBQ or family get together!
Provided by Faux Chef Lael
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
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
Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 530, Carbohydrate 42 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g
CHICKEN-GORGONZOLA PASTA SALAD
Found this recipe in a Betty Crocker Super Moist Cake booklet Spring 2008 issue (the kind you find at check-out). It sounded so good and would probably make a wonderful lunch or a feature for a bridal/baby shower. I haven't made this yet but it will be made very soon! You may cook up your own bacon if not using precooked bacon. Prep/Cook Time is an estimate. The original recipe indicates start to finish is 20 min.
Provided by Maggie
Categories Cheese
Time 30m
Yield 1 1/2 cups each, 12 serving(s)
Number Of Ingredients 8
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.
WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE
Categories Salad Chicken Blue Cheese Walnut Fall Cabbage Bon Appétit
Yield Serves 4 as a main course
Number Of Ingredients 13
Steps:
- Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
- Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.
CHICKEN, CRANBERRY AND GORGONZOLA SALAD
Make and share this Chicken, Cranberry and Gorgonzola Salad recipe from Food.com.
Provided by Herban Palate
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
GORGONZOLA CHICKEN SALAD
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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 640 mg, Sugar 4 g, TransFat 0 g
CHICKEN, GORGONZOLA AND PEAR SALAD
Steps:
- In 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 chicken mixture equally among plates. Drizzle any dressing remaining in bowl over pears and greens.
Gorgonzola Salad with Grilled Lemon-Herb Dressing
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutesThis tangy and creamy grilled chicken dish is a fantastic meal option. It is flavorful, hearty, and also an extremely easy recipe to follow making it a great choice for both experienced and beginner home chefs.
Equipment:- Grill
- Grill basket
- Bowl
- Lemon juicer
- Zester
- Tinfoil
- Spatula
- Knife
- Cutting board
- Baster
- Tinfoil
- Spatula
- 4 fresh lemons
- ¼ Cup ¼ cup white wine vinegar
- 12 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup mayonnaise
- ½ cup Gorgonzola or crumbled blue cheese
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 1 tablespoon fresh oregano, leaves only
- 2 tablespoons of fresh parsley, leaves only
- ¼ cup mayonnaise
- ½ cup Gorgonzola or crumbled blue cheese
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- 5 pounds new red bliss or white boiling or roasting chicken or game hens (see related post below for roasting instructions)
- 2 bunches Boston or Bibb lettuce
- 2 medium red or yellow onions, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 cup crumbled Gorgonzola
- 2 ounces Parmesan slices
- 1/2 cup toasted walnuts
- Bring 4 quarts of lightly salted cold water to a boil in a large stockpot. Add the lemons and boil them for 30 minutes. Drain the water from the lemons then run them under cold water to cool.
- Drain the water from the lemons and let them cool a bit before zesting their rinds. In a colander, rinse the thyme and rosemary sprigs under cold water and pat them dry with a towel.
- Remove the lemons' zests and place them in a saucepan with 1 cup of water, the rosemary, thyme, and vinegar. Place the saucepan over medium heat and let the mixture come to a simmer. Reduce the heat to low and cook the mixture for another 15 minutes or until the mixture has reduced by half.
- Remove the saucepan from the heat and set the mixture to cool. Afterwards, discard the rosemary and thyme sprigs. Put the mayonnaise, oregano, and parsley in a bowl. Add the reduced liquid and whisk it until smooth.
- In a food blender, put the Gorgonzola, Romano, and Parmesan cheeses. Make sure to shred the cheeses finely, then add them to the bowl with the mayonnaise mixture. Pulse the mixture a few times until well combined. You can either serve the mixture immediately or store it in an airtight container for up to three days in the refrigerator.
- In a saucepan, whisk together the ½ cup of mayonnaise, Gorgonzola, Romano, and Parmesan cheeses until smooth. You can serve the mixture right away if desired or store it in an airtight container for up to 3 days in the refrigerator.
- If you're using a whole chicken, cut it up into 8 pieces. Arrange your chicken pieces on a foil-wrapped, rimmed sheet pan, then season them with salt and black or red chili peppers. Roast them in a preheated 400-425°F degrees fahrenheit/ 204-218°C degrees celsius or until they reach an internal temperature of 165°F degrees fahrenheit/74°C degrees celsius.
- Alternatively, if you're using chicken breasts, you can cook them straight on the hot coals of a fire. Grill them for about 4 minutes per side, or until they reach an internal temperature of 165°F degrees fahrenheit/74°C degrees celsius.
- If you're using a chicken thigh, cook them for 10 minutes per side, or until they reach an internal temperature of 165°F degrees fahrenheit/74°C degrees celsius.
- Should you be using game hens, cook them for 40-45 minutes, or until they reach an internal temperature of 165°F degrees fahrenheit/74°C degrees celsius.
- Arrange the chicken pieces on a serving platter. Pour a portion of the Lemon-Herb Dressing over the platter, then top it with Gorgonzola crumbles and Parmesan slices. Top the platter with the lettuce, red or yellow onions, tomatoes, walnuts, and Parmesan slices.
- This recipe is a great way to use up leftover roasted chicken or grilled chicken. It is also a quick and easy meal option for a busy weeknight dinner.
- The creamy tangy taste of Gorgonzola cheese, the citrusy bright flavors in the grilled Lemon-Herb Dressing, and the salty-smoky flavors of the chicken and grilled Lemon-Herb Dressing all come together to make an unforgettable dish.
- The delicious combination of flavors and textures in this one recipe are sure to make it a fast favorite among you and your family members.
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