Meals (Gorgonzola Chicken Salad)

By chefbobby

Ingredients

• 3 cups uncooked bow-tie pasta (8 oz)
• 2/3 cup buttermilk
• 1/3 cup light mayonnaise
• 1 large clove garlic, finely chopped
• 2 Tbsp white wine vinegar
• 1/2 tsp Worcestershire sauce
• 1/4 tsp 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)

Preparation

Step 1

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.