Chicken salad with gorgonzola sauce is a recipe to prepare for the summer. With the heat and various commitments, I often feel like having fresh and light dishes. So I made this chicken salad using vegetables I had in the fridge like lettuce, fennel, carrot, and arugula picked directly from my garden. I then seasoned everything with a delicate gorgonzola sauce and chopped walnuts. This dish is perfect as a single meal, for an office lunch or an outdoor dinner.
Also try these versions:
Chicken and Pumpkin Salad
Farro Salad with Chicken and Vegetables
Chicken and Apple Salad
Chicken Salad
Check out the collection Salad: 10 Delicious Recipes for Summer
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 People
Ingredients
- 9 oz Chicken breast
- 1 sprig Thyme
- to taste Salt and pepper
- 1 sprig Rosemary
- 5 cups Mixed salad
- 1 bunch Arugula
- 1 Fennel
- 1 Carrot
- 2 tbsps Chopped walnuts
- 1 oz Gorgonzola
- 1 tbsp Mayonnaise
- 1 tbsp Milk
- 1 tsp Apple cider vinegar
- 1 tsp Extra virgin olive oil
Tools
- Grill Pan
- Mixer
Preparation
To make the chicken salad with gorgonzola sauce, place the chicken breast slices on the grill or grill pan, season with salt, pepper, thyme, and rosemary. Cook until well browned and then let them cool. Afterward, cut the chicken slices into strips.
Wash the mixed salad and arugula, dry them, and place them in a large bowl. Wash and clean the fennel, cut it into quarters. Wash and peel the carrot and julienne it. Add the fennel and carrot to the bowl.
In a blender, pour all the ingredients to make the gorgonzola sauce. Blend until you get a smooth sauce.
Also add the chicken to the bowl and season everything with the sauce, mixing with a spoon. Add the coarsely chopped walnuts and serve. Enjoy your meal!
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