GORGONZOLA CHICKEN SALAD

Gorgonzola Chicken Salad image

Rotisserie chicken from the deli is a tried-and-true time-saver. Pick one up on your way home, and this main-dish salad is ready to serve in half an hour. Make it your way with the tasty variation below.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 11

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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:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In small bowl, slowly beat buttermilk, mayonnaise, garlic, vinegar, Worcestershire sauce and salt with whisk until smooth.
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.

Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 640 mg, Sugar 4 g, TransFat 0 g