Chicken Salad with Pasta and Cheese

Pat Duran


This is a tried and true recipe from Wisconsin cheese by Chef Michael Symon.

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6 servings


35 Min


20 Min


1/2 c
balsamic or red wine vinegar
2/3 c
olive oil
1 tsp
fresh tarragon, chopped
1/2 tsp
each salt and pepper
1 lb
boneless chicken breasts
1/2 lb
fusilli or rotini, cooked according to package directions
3/4 c
roasted red peppers, julienne cut
3/4 c
green onions, thinly sliced
1 1/2 c
wisconsin fontina cheese, julienne cut
1/2 c
grated wisconsin parmesan cheese

Directions Step-By-Step

Whisk together vinegar, olive oil, tarragon, salt and pepper.
Reserve 1 cup. Pour remaining dressing into a plastic ziploc bag; add chicken and marinate 30 minutes or more.
Grill or broil chicken for 15 to 20 minutes, turning once until fully cooked. Sliced thinly when cool enough to handle.
In a large bowl, toss together pasta, peppers, onions,Fontina Parmesan, reserved dressing and chicken.

About this Recipe