Gorgonzola Chicken Salad

By kelsa94

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)

Details

Preparation time 30mins
Cooking time 30mins
Adapted from bettycrocker.com

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.