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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
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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 Jun. 08, 2010 by badkitty
We made this again last night and my hubby grilled the chicken, simply seasoned with Rosemary Garlic Seasoning, Emeril's Essence , and pepper. I let the chicken come to room temperature before I cut it up and it takes this salad over the top! Also added more Gorgonzola than called for and used grape tomatoes. This is so wonderful and one of my hubby's favs.-it has all the good stuff in it!
Reviewed on Apr. 26, 2010 by s_pants
Wow! This is wonderful!!!! My husband is a man of few words (and even less about food), but after eating a few bites, he leaned over and said, "You can make this again". Now, that's a compliment.
Reviewed on Apr. 26, 2010 by angelasandoval
Although we enjoyed this, we thought the dressing was slightly too sweet for our tastes...will cut the brown sugar down next time I make it. Used Feta instead of Gargonzola because I had Feta on hand...worked well.
Reviewed on Apr. 11, 2010 by blakesl
This is a great recipe. Very easy to make and tastes delish! I love making this great for the summer .
Reviewed on Jan. 02, 2010 by paulashley
We make this pasta weekly during the summer, but instead of tomatoes we use sweet green peas. It is so amazing! A great prepare ahead dish, so yummy :)
Reviewed on Nov. 15, 2009 by bbclark1979
The flavors in this recipe are bright and lively. I've used other pasta varieties with equal success. I use canned chicken and more cheese. I shared this recipe at work and it is now a popular addition to many of our recipe boxes.
Reviewed on Jul. 27, 2009 by Sharon1512
This recipe is awesome! I am so thankful to the subscriber who shared it. I just can't get enough of it, and I always choose to make it when company comes for lunch, or for dinner! I also use grape tomates, b/c my husband does not like tomatoes and it makes it easier for him to pick them out. (I just cut them in half) Everyone who I serve it to asks for the recipe. It really is soooo delicious, no wonder it won $500 in the july/aug 2009 issue!
Reviewed on Jun. 23, 2009 by badkitty
This was so wonderful....my family and I gobbled it up! Great recipe! It's really good using grape tomatoes! I like to serve it with some crusty sourdough rolls.
Reviewed on Jun. 17, 2009 by Albany_NY
This is like bait and switch. I wanted to see the recipe- and I've BEEN a SUBSCRIBER for years, but it blocked me. I'll know not to look here again. Margaret
This is like bait and switch. I wanted to see the recipe- and I've BEEN a SUBSCRIBER for years, but it blocked me.
I'll know not to look here again.
Margaret
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