Chicken Salad with Pasta and Cheese

Pat Duran


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


★★★★★ 1 vote

6 servings
35 Min
20 Min


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  • 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

How to Make Chicken Salad with Pasta and Cheese


  1. 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.

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About Chicken Salad with Pasta and Cheese

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