Gorgonzola Chicken Salad: A Fred Meyer Deli Delight Recreated

I remember the first time I tried this salad. It was a sweltering summer afternoon, and I was rushing to pick up ingredients for a last-minute barbecue. The Fred Meyer deli beckoned with its promise of quick, easy deliciousness, and the vibrant hues of the Gorgonzola Chicken Salad caught my eye. One bite, and I was hooked – the creamy dressing, the salty cheese, the juicy chicken, and the sweet grapes created a symphony of flavors that was both refreshing and deeply satisfying. Now, I’ve recreated this classic at home, and I’m excited to share the recipe with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8
• Yield: Approximately 8 cups
• Dietary Type: Not Gluten-Free (contains pasta)

Ingredients

• 1 lb penne pasta
• 2 boneless, skinless chicken breasts
• ½ teaspoon lemon pepper seasoning (to taste)
• 2 cups red grapes, seedless, sliced in half
• 4 green onions, thinly sliced
• ⅓ cup pecans, coarsely chopped
• ½ cup gorgonzola cheese, crumbled
• 1 cup mayonnaise (a quality brand like Best Foods is recommended)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons seasoned rice vinegar (apple cider vinegar can be substituted, but rice vinegar is preferred)
• 3 tablespoons white sugar (to taste)
• ½ teaspoon kosher salt (regular table salt will be too salty)
• ¼ teaspoon black pepper (to taste)

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Whisk
• Grill (panini, barbecue, or oven)

Instructions

1. Cook the pasta according to the package directions, but do not cook it al dente. It should be fully cooked but not gummy or mushy.
2. Drain the pasta in a colander and immediately run cold water over it until it is completely cold. This stops the cooking process and prevents sticking.
3. Transfer the cooled pasta to a large mixing bowl.
4. Season the chicken breasts with lemon pepper seasoning.
5. Grill the chicken breasts using your preferred method. This can be done on a panini grill, a barbecue grill, or in the oven.
6. Ensure the chicken is fully cooked to an internal temperature of 165 degrees Fahrenheit, or until the juices run clear when pierced with a fork. Cooking times will vary depending on the method.
7. Allow the cooked chicken to cool until you can handle it comfortably.
8. Slice the chicken thinly. Then, cut the slices in half to create bite-sized pieces.
9. Spread out the chicken pieces to cool completely while you prepare the remaining ingredients. This prevents the chicken from warming the salad and ensures even distribution.
10. In a separate bowl, pour in the mayonnaise, olive oil, seasoned rice vinegar, white sugar, kosher salt, and black pepper.
11. Whisk the dressing ingredients together until they are fully incorporated and smooth. Taste and adjust the sugar if needed.
12. Once the pasta and chicken are completely cooled, add them to the large mixing bowl with the rest of the ingredients: red grapes, green onions, pecans, and gorgonzola cheese.
13. Pour the dressing over the salad ingredients in the bowl.
14. Gently stir the salad until all ingredients are evenly coated with the dressing. Be careful not to overmix, as this can make the pasta mushy.
15. Refrigerate the salad until you are ready to serve. This allows the flavors to meld together.

Expert Tips & Tricks

• If the salad becomes too stiff after prolonged refrigeration, you can easily restore its creaminess. Stir in a tiny amount of olive oil, milk, or even warm water until it reaches your desired consistency.
• Gorgonzola cheese has a distinctive, slightly pungent flavor that some find strong. Feel free to adjust the amount of Gorgonzola to your preference. Start with less and add more to taste.
• While it’s tempting to make substitutions to lower fat or calories, this recipe really shines when made as intended. Using high-quality mayonnaise is particularly important for the best flavor and texture.
• Toasting the pecans lightly before adding them to the salad will enhance their nutty flavor and add a pleasant crunch.
• Don’t overcook the pasta! Slightly undercooking is better than overcooking, as the pasta will continue to absorb the dressing as it sits.
• For a vibrant presentation, reserve a few grape halves, green onion slices, gorgonzola crumbles, and pecan pieces to sprinkle on top just before serving.

Serving & Storage Suggestions

Serve the Gorgonzola Chicken Salad chilled, straight from the refrigerator. It’s delicious on its own as a light lunch or dinner, or as a side dish at a potluck, barbecue, or picnic. It pairs beautifully with grilled vegetables, crusty bread, or a simple green salad.

To store leftovers, transfer the salad to an airtight container and refrigerate. It will keep well for 3-4 days. Be aware that the pasta may continue to absorb the dressing over time, so the salad may become drier. If needed, stir in a little olive oil or milk to restore its creaminess.

It’s not recommended to freeze this salad, as the mayonnaise and pasta can change texture upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	489.6 kcal	N/A
Calories from Fat	188 g	38%
Total Fat	20.9 g	32%
Saturated Fat	4.1 g	20%
Cholesterol	32.9 mg	10%
Sodium	509.9 mg	21%
Total Carbohydrate	65.2 g	21%
Dietary Fiber	7.3 g	29%
Sugars	12.8 g	51%
Protein	13.4 g	26%

Variations & Substitutions

• Gluten-Free: Substitute the penne pasta with a gluten-free pasta alternative. Ensure all other ingredients are also gluten-free.
• Different Cheese: If you’re not a fan of gorgonzola, you can substitute it with crumbled feta cheese, goat cheese, or even a mild blue cheese.
• Vegetarian: Omit the chicken entirely for a delicious vegetarian pasta salad. You can add more vegetables like bell peppers, cucumbers, or zucchini for extra flavor and texture.
• Nuts: If you have a nut allergy, you can omit the pecans or substitute them with sunflower seeds or pumpkin seeds.
• Vinegar: If you don’t have seasoned rice vinegar, you can use apple cider vinegar or white wine vinegar with a pinch of sugar to balance the acidity.
• Herbs: Add fresh herbs like chopped parsley, basil, or chives for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, this salad is best made at least a few hours in advance to allow the flavors to meld together. It can be made up to a day ahead of time and stored in the refrigerator.

Q: How do I prevent the pasta from becoming too mushy?
A: Be sure not to overcook the pasta in the first place. Also, rinsing it thoroughly with cold water after cooking helps to stop the cooking process.

Q: Can I use leftover rotisserie chicken in this salad?
A: Absolutely! Using rotisserie chicken is a great shortcut and adds extra flavor to the salad. Just be sure to remove the skin and shred the chicken before adding it.

Q: The gorgonzola cheese is too strong for my taste. What can I do?
A: Start with a smaller amount of gorgonzola cheese and add more to taste. You can also substitute it with a milder cheese like feta or goat cheese.

Q: How long does this salad last in the refrigerator?
A: This salad will keep well in the refrigerator for 3-4 days. Be sure to store it in an airtight container.

Final Thoughts

I truly hope you enjoy making this Gorgonzola Chicken Salad as much as I do. It’s a delightful dish that is perfect for any occasion, and I guarantee it will be a crowd-pleaser. Don’t hesitate to experiment with the ingredients and make it your own. And, most importantly, please share your experience and any feedback you have. Bon appétit!