Indulge in a culinary delight with our tantalizing Chicken Gorgonzola and Pear Salad recipes. This exquisite dish combines the savory flavors of grilled chicken, creamy Gorgonzola cheese, and sweet pears, creating a symphony of tastes that will tantalize your palate. The salad is adorned with crisp walnuts, tangy red onion, and a balsamic vinaigrette, adding layers of texture and flavor. The recipes included offer variations to suit your preferences, from a classic version to a grilled chicken option with a creamy Gorgonzola dressing. With detailed instructions and helpful tips, these recipes will guide you in crafting a memorable salad that is perfect for a light lunch, a refreshing dinner, or an impressive potluck dish. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our Chicken Gorgonzola and Pear Salad recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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, 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
GORGONZOLA AND PEAR SALAD WITH HONEY DIJON DRESSING
Provided by Food Network
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices.
- Drizzle Dijon dressing over salad.
PEAR SALAD WITH GORGONZOLA DRESSING
Steps:
- Divide arugula between 4 plates and top with pears.
- In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.
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.
PEAR CHICKEN SALAD
This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
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
WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE
Categories Salad Chicken Blue Cheese Walnut Fall Cabbage Bon Appétit
Yield Serves 4 as a main course
Number Of Ingredients 13
Steps:
- Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
- Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
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.
Tips:
- Select ripe pears: Choose pears that are slightly firm but yield to gentle pressure. Avoid pears that are too hard or have blemishes.
- Use high-quality cheese: Gorgonzola cheese is the star of this salad, so it's important to use a good quality cheese. Look for gorgonzola that is creamy and flavorful.
- Toast the walnuts: Toasting the walnuts brings out their flavor and makes them more fragrant. You can toast the walnuts in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for 10-12 minutes.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy weeknight meal.
- Serve the salad immediately: This salad is best enjoyed immediately after it is made. The pears will start to brown if they sit for too long.
Conclusion:
This chicken, gorgonzola, and pear salad is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of sweet pears, creamy gorgonzola, and savory chicken is sure to please everyone at the table. With its beautiful presentation and burst of flavors, this salad is sure to impress your guests.
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