Chicken Salad with Pear Gorgonzola Dressing
Number of Servings
4 servings
Recipe Source
The Rotisserie Chicken Cookbook by Michelle Ann Anderson ($33.95, Cumberland House, 2008)
Ingredients
- 1⁄4 cup pear juice
- 3 Tbsp white wine vinegar
- 3 Tbsp walnut oil
- 3 tsp minced garlic
- 1⁄2 tsp finely minced rosemary
- 2 tsp Dijon mustard
- 1⁄2 cup crumbled gorgonzola cheese
- 1 12-oz package spring lettuce
- 1 pear, cored and sliced
- 1⁄2 red onion, thinly sliced
- 1⁄2 English cucumber, halved lengthwise and thinly sliced
- 2 cups coarsely shredded rotisserie chicken
- 1⁄2 cup dried cranberries
Directions
- Whisk together the pear juice, vinegar, oil, garlic, rosemary, mustard, and gorgonzola cheese in a small, non-reactive bowl. Cover and refrigerate until use.
- Mound lettuce mix on serving platter. Arrange the pear, onion and cucumber over the lettuce.
- Place the chicken on top and sprinkle with cranberries. Drizzle with dressing.
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Berberine is one of nature’s most versatile plant-based extracts. Scientifically studied across the globe to support a variety of health factors, it’s become a popular and powerful way to support blood sugar levels and glucose metabolism. Ultra Berberine delivers 500mg in every serving. It also includes patented Chromax chromium to support nutrient metabolism, and cinnamon bark extract to support insulin sensitivity.