Gorgonzola Chicken Salad Fred Meyer Deli Copycat Food

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

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

Steps:

• Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
• In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
• In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
• Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
• Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

GORGONZOLA CHICKEN SALAD

Steps:

• Combine all ingredients.
• Serve on toasted bread or on fruit and vegetable plate.

PROSCIUTTO AND GORGONZOLA SALAD

Steps:

• Whisk together the olive oil, vinegar and mustard and season well.
• Trim the root and separate the leaves of the lettuce; slice the hearts in two. Place in a large bowl with the arugula, and pour over the dressing. Mix well; pile on a serving plate.
• Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips. Scatter the parsley on top and serve.

CHICKEN-GORGONZOLA PASTA SALAD

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.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.