Chicken Salad with Pear Gorgonzola Dressing

From The Rotisserie Chicken Cookbook by Michelle Ann Anderson
Makes 4 servings

What You Need

  • ¼ c pear juice
  • 3 Tbsp white wine vinegar
  • 3 Tbsp walnut oil
  • 3 tsp minced garlic
  • ½ tsp finely minced rosemary
  • 2 tsp Dijon mustard
  • ½ c crumbled gorgonzola cheese
  • 1 12-oz package spring lettuce
  • 1 pear, cored and sliced ½ red onion, thinly sliced
  • ½ English cucumber, halved lengthwise and thinly sliced
  • 2 c coarsely shredded rotisserie chicken
  • ½ c dried cranberries

What You Do

  1. Whisk together the pear juice, vinegar, oil, garlic, rosemary, mustard, and gorgonzola cheese in a small, non-reactive bowl. Cover and refrigerate until use.
  2. Mound lettuce mix on serving platter. Arrange the pear, onion and cucumber over the lettuce.
  3. Place the chicken on top and sprinkle with cranberries. Drizzle with dressing.