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I love all the colors and flavors of this quick and easy dish and serve it often in summer. Everyone loves it! Leftover grilled shrimp makes a tasty substitution. —Terry McCarty, Oro Grande, California
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/3 cups equals 408 calories, 20 g fat (5 g saturated fat), 65 mg cholesterol, 323 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.
Originally published as Balsamic Chicken Pasta Salad in Simple & Delicious July/August 2009, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 14, 2013 by badkitty
I have made this several times and it is perfect just the way it is written. A beautiful combo of flavors and colors. The only change I make is to use grape tomatoes instead of regular. What really puts this over the top is to grill the chicken with some seasonings- I use Emeril's Essence, fresh cracked black pepper and Rosemary Garlic seasoning and use that chopped up in the salad after it comes to room temperature. I think the Gorgonzola is great in this, my hubby likes even more in there than called for. Great served with sourdough rolls. Thank you for this great summer recipe.
Reviewed on Sep. 10, 2012 by edl274
Good flavor. I used bleu cheese crumbles since it was on sale and therefore $2 cheaper than the Gorgonzola; served it separately since some family members don't like it. Reduced olive oil to 1/8 cup and increased basil a bit. I personally think the bleu cheese makes it, but I know for some it ruins the salad.
Reviewed on Sep. 05, 2012 by kmschilling
This is a unique salad that I find people either love or hate. Hard to find gorgonzola cheese at times so we use blue cheese crumbles.
Reviewed on Sep. 04, 2012 by KathyGraves
This recipe is a keeper. The flavor is very different than in most pasta salads. I did use 1/2 feta and 1/2 blue cheese in place of the gorgonzola.
Reviewed on Sep. 04, 2012 by swinny
I did use shrimp and everyone liked it for a Labor Day cookout.
Reviewed on Sep. 02, 2012 by lildawnp
Great Recipe...I altered it just a tad...I put one tablespoon of brown sugar, and added toasted pecans to the salad. Gorgonzola and pecans go well together! Great recipe... definitely a winner!!
Reviewed on Sep. 01, 2012 by judymck
I thought this recipe looked familiar. I made it a year or so ago and it is great! I used less garlic and brown sugar. I also added frozen green peas for a little color. Great!
Reviewed on Sep. 01, 2012 by icls
Tasty and light. Perfect for lunch or dinner on a hot day. I substituted fresh shrimp for chicken, otherwise made it according to the recipe and wouldn't change anything else. We got 5 servings from this recipe. People do go back for seconds.
Reviewed on Aug. 31, 2012 by JEANIEL
I don't like Gorgonzola cheese, I plan on using some other cheese, maybe little chunks of mozzerlla.
Reviewed on Aug. 31, 2012 by fredaevans
As one review notes, Gorgonzola can be a bit strong for some tastes. Love it personally, but I'll do 50-50 with Feta. Lightly blanched veggies also 'perk up' this dish.
Reviewed on Sep. 16, 2011 by starryellie
Too much of a gorgonzola flavor for me. Gorgonzola is hit or miss for me, and this has a strong flavor of it. I would try this recipe again using feta cheese. I liked the previous reviewer's idea of adding some other vegetables, so that may also be an addition for next time.
Reviewed on Jul. 28, 2011 by goodcook14
This salad is amazingly awesome!! The brown sugar in the dressing adds a whole new dimension...so good. I added sliced zucchini and yellow squash to the chicken that I sauteed and also some Italian seasoning, salt,pepper and a splash of worchestshire sauce to the pan to liven up the chicken. I added a few chopped calamata olives also to use them up!! I make a very similar dressing or marinade for sliced tomatoes but this ROCKS!!
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