CHICKEN, GORGONZOLA, PEAR, AND WALNUT SALAD
This salad is a complete meal in a bowl.
Provided by Deborah Mele
Categories Salads
Time 40m
Number Of Ingredients 12
Steps:
- If roasting the pears, cut into wedges leaving skin on, and cutting out the core.
- Place on a baking sheet in a preheated 350 degree oven and cook about 15 minutes or until fork tender.
- Divide the salad greens onto four individual plates.
- Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.
- To make the dressing, mix the vinegar in a bowl with salt and pepper until the salt dissolves.
- Then beat in the oil by droplets, whisking constantly.
- Taste and adjust the seasonings.
- Drizzle the dressing onto each plate and serve immediately.
- For The Candied Walnuts: Preheat the oven to 350 degrees F.
- Place the walnuts on a baking sheet and bake about 5 minutes.
- Sprinkle on the sugar and toss with the walnuts to coat.
- Add a teaspoon or two of water and toss again.
- Bake another 3 or 4 minutes until the walnuts are crisp and lightly browned.
- Coarsely chop and cool.
Nutrition Facts : Calories 1337 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 102 grams fat, Fiber 10 grams fiber, Protein 46 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 2 cups, Sodium 802 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 82 grams unsaturated fat
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
GORGONZOLA PEAR SALAD
This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 10
Steps:
- For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.
Nutrition Facts :
CHICKEN, GORGONZOLA, & PEAR SALAD
Make and share this Chicken, Gorgonzola, & Pear Salad recipe from Food.com.
Provided by Amber of AZ
Categories One Dish Meal
Time 50m
Yield 4-6 individual salads, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste.
- Add chicken, walnuts, and Gorgonzola cheese and toss lightly.
- Place greens on individual salad plates.
- Arrange sliced pears in fan shape along one side on top of greens.
- With slotted spoon, divide the chicken mixture equally among plates.
- Drizzle any dressing remaining in bowl over pears and greens.
Nutrition Facts : Calories 461.3, Fat 41.5, SaturatedFat 7.8, Cholesterol 12.7, Sodium 237.7, Carbohydrate 20.2, Fiber 4.5, Sugar 11.7, Protein 6.3
GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)
This is an exact copycat recipe of the totally easy and delicious Chicken Gorgonzola Salad available in the Fred Meyer Deli case (recipe deciphered by Bitchin' Vittles.) It's a light, flavorful summer salad that is sure to be a huge hit at your next potluck, BBQ or family get together!
Provided by Faux Chef Lael
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
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.
More about "chicken gorgonzola pear salad recipes"
GORGONZOLA PEAR CHICKEN SALAD RECIPE - DELISH.COM
From delish.com
Servings 4Estimated Reading Time 1 minCategory SaladTotal Time 25 mins
- Wash arugula and chill before serving. Meanwhile, in a small jar, combine garlic, mustard, vinegar, 1 tsp. salt, 1/2 tsp. pepper and oil.
- One bowl for breadcrumbs, another bowl for mixture of eggs and 1 tbsp. water, and one bowl for flour.
GORGONZOLA, PEAR & CHICKEN SALAD WITH HAZELNUT AND …
From italiankitchenconfessions.com
Cuisine ItalianTotal Time 40 minsCategory Appetizer, Main Course, SaladCalories 427 per serving
- Start by marinating the chicken breast with the olive oil and thyme. Set aside. Palce a grilling pan on the stovetop and start to warm it up.
- Cut the pears in halve, then slice each half into slices of 1/8 and 1/4 inch thickness. Brush them with evoo and lemon, (see notes). Grill the pears for 1 minute on each side until they show the grilling marks. Set them aside.
BBQ CHICKEN, PEAR & GORGONZOLA SALAD – LEMON TREE …
From lemontreedwelling.com
CHICKEN AND PEAR SALAD WITH GORGONZOLA | TYSON® BRAND
From tyson.com
PEAR & CHICKEN SALAD WITH GORGONZOLA - GLUTEN FREE …
From glutenfreeclub.com
GORGONZOLA PEAR CHICKEN SALAD | PUNCHFORK
From punchfork.com
PEAR AND PROSCIUTTO ARUGULA SALAD - SIMPLY SCRATCH
From simplyscratch.com
CHICKEN, PEAR AND ROASTED PARSNIP SALAD RECIPE | CHATELAINE
From chatelaine.com
CHICKEN, GORGONZOLA, & PEAR SALAD RECIPE - FOOD.COM | RECIPE
From pinterest.com
GORGONZOLA PEAR CHICKEN SALAD RECIPE - DELISH.COM
From blogbyvv.com
PEAR, GORGONZOLA & WALNUT SALAD RECIPE | EATINGWELL
From eatingwell.com
PEAR GORGONZOLA CHICKEN SALAD - COOKEATSHARE
From cookeatshare.com
CHICKEN GORGONZOLA PEAR SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN, GORGONZOLA, PEAR, AND WALNUT SALAD - TASTY …
From tastykitchen.com
GORGONZOLA, PEAR & CHICKEN SALAD WITH HAZELNUT RECIPE
From recipezazz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love