Gorgonzola Chicken Salad

 


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)

Steps

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.

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