Best 2 Gorgonzola Chicken Salad Fred Meyer Deli Copycat Recipes

With its delightful blend of flavors and textures, gorgonzola chicken salad is a classic dish that has captured the hearts of many food enthusiasts. Inspired by the delectable creation served at Fred Meyer deli, this recipe promises to tantalize your taste buds and leave you craving more. Whether you're looking for a quick and easy lunch option, a flavorful addition to your dinner spread, or a satisfying snack to munch on, this gorgonzola chicken salad copycat recipe is sure to deliver. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to recreate this beloved deli classic in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

GORGONZOLA CHICKEN SALAD

Gorgonzola Chicken Salad image

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

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:

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

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

Gorgonzola Chicken Salad (Fred Meyer Deli Copycat) image

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

Ingredients

1 lb penne pasta
2 boneless skinless chicken breasts
1/2 teaspoon lemon pepper seasoning (to taste)
2 cups red grapes (seedless, sliced in half)
4 green onions (thinly sliced)
1/3 cup pecans (coarsely chopped)
1/2 cup gorgonzola (crumbled)
1 cup mayonnaise (for best results, use a quality brand like Best Foods)
2 tablespoons extra virgin olive oil
2 tablespoons seasoned rice vinegar (you may use apple cider vinegar, but rice vinegar is better here)
3 tablespoons white sugar (to taste)
1/2 teaspoon kosher salt (regular table salt will be TOO SALTY)
1/4 teaspoon black pepper (to taste)

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.

Tips:

For the best flavor, use high-quality ingredients. Look for fresh, organic chicken, and use a good quality mayonnaise and gorgonzola cheese.
To make the chicken salad ahead of time, cook the chicken and chop the celery and onion the day before. Then, assemble the salad just before serving.
If you don't have any gorgonzola cheese, you can use another type of blue cheese, such as Roquefort or Stilton.
For a more flavorful salad, add some chopped walnuts or pecans.
Serve the chicken salad on a bed of lettuce or arugula, or use it as a sandwich filling.

Conclusion:

This Gorgonzola Chicken Salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is packed with flavor, and the combination of chicken, celery, onion, and gorgonzola cheese is sure to please everyone. Whether you are making it for a potluck, a picnic, or just a quick meal at home, this chicken salad is sure to be a hit. So next time you are looking for a tasty and satisfying dish, give this Gorgonzola Chicken Salad a try.