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Chopped Chicken and Gorgonzola Salad

By January 2008Comments

Recipe from North, Austin

1 pound pulled chicken (recipe below)
8 ounces baby tomatoes
2 ounces toasted pine nuts
4 ounces crumbled gorgonzola
1 pound mixed greens
4 ounces gorgonzola dressing (recipe below)

Place greens, tomatoes, and chicken into a large mixing bowl. Add dressing and toss ingredients together until it has been lightly coated. Place equal quantities into serving plates and top with pine nuts and crumbled cheese. Enjoy!

Gorgonzola Dressing

1 cup crumbled gorgonzola
1/2 cup lemon juice
1/2 cup honey
1 cup red wine vinegar
3 cups olive oil
1 teaspoon kosher salt
1 pinch fresh ground pepper

Place first four ingredients in blender and begin to blend on low speed until all ingredients are incorporated. Slowly pour in oil to emulsify liquids together. Season with salt and pepper to taste.

Slow Roasted Chicken

2 pounds chicken breast (cleaned)
1/2 cup olive oil
1 1/2 teaspoon kosher salt
2 pinches fresh ground pepper

Place cleaned chicken breast onto sheet tray, and lightly coat with oil. Season with salt and pepper and place in 350 degree preheated oven for 12 to 14 minutes or until done. Allow to cool and pull chicken into small stripes.

Serves 4-6 people.

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