CHICKEN WALDORF PASTA SALAD
(Inspired by the CPK Salad)
2 large grilled chicken breast sliced thin
1 lb. bow tie pasta; cooked aldente, drained and chilled
1 granny smith apple cubed
1 C. red seedless grapes sliced in half
1 C. chopped celery
½ -1 C. Crumbled Gorgonzola Blue Cheese (to your taste)
1 recipe Dijon Balsamic Vinaigrette (see below)
1. Combine and toss the chicken, pasta, apple, grapes, celery and cheese.
2. Poor the Vinaigrette over top and toss again. Allow to chill in the refrigerator for at least 1 hour.
3. Serves 6-8 people.
DIJON BALSAMIC VINAIGRETTE
½ C. Balsamic Vinegar
2 T. Dijon Mustard
1 T. Garlic minced
½ t. pepper
½ t. salt
1 ¼ C. olive oil
1. Wisk together or blend in a blender. (Blended in a blender makes it much creamier and smooth.)