Prep 10 mins
Cook 5 mins
Crispy romaine lettuce provide the bed for this rich yet light salad
Make and share this Chicken, Cranberry and Gorgonzola Salad recipe from Food.com.
- Chop up lettuce place in bowl
- Add in gorgonzola, cranberries, walnuts and raspberry vinaigrette then toss till coated. Chill for about 20 minute before serving.
Great ingredient combination! Gotta be honest, though, I didn't expect to like this as much as I did, because green salads with fruit and nuts in them usually don't interest me. Maybe I'm turning over a new leaf (no pun intended)! I didn't have a whole head of romaine, just a couple of small romaine hearts, so I reduced most of the other ingredients according to the amount of lettuce that I had. I'm pretty sure I added more than 1 cup of chicken, because I just tossed in some prepackaged grilled sliced chicken breast that I had leftover from another recipe I had made. I used 1/2 cup cranberries and 1/2 cup walnuts (toasted first, personal preference). I used about 1/2 cup of gorgonzola, too. For the dressing, I used the leftover raspberry balsamic vinaigrette that I had made for Spinach, Strawberry and Feta Salad. I kept the dressing separate to drizzle on to individual portions because I knew I would have leftovers (I was the only one eating), and I didn't want them to get soggy. I could definitely see myself being in the mood for this salad again sometime, thanks for posting! Made for PAC Spring '10 :)
I didn't measure the amount of chicken breast but rather used 2 large ones, keeping all the other ingredients the same, & was able to set out a nice salad-&-hearty-whole-wheat-bread lunch for 4 of us (after all 1 head of lettuce does go quite a ways)! Really enjoyed the combo of flavors from this cheese, the berries & nuts! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef] Want to know more about PAC? Click onto this link = http://www.recipezaar.com/bb/viewtopic.zsp?t=327498
This was a lovely tasting salad however, I think the amount of chicken needs to be adjusted. It says the salad serves four but cut the rest of the ingredients in half (minus the vinegarette) and left the chicken amount at 1 cup and it was just about perfect for a lunch salad. I used leftover grilled chicken breast. This salad really does have a wonderful flavor but I would make sure to use a larger amount of chicken! Thanks for posting! Made for Spring PAC 2010!