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Fusilli Chicken Salad with Fontina recipe

Fusilli Chicken Salad with Fontina.

Marinated and grilled sliced chicken istossed with fusilli pasta, roasted red peppers, green onionsand julienned fontina cheese with a tarragon balsamic vinagrette(the reserved marinade).

Recipe: Fusilli Chicken Saladwith Fontina

1/2 cup balsamic or red wine vinegar
2/3 cup olive oil
1 teaspoon fresh tarragon, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless chicken breasts
1/2 pound fusilli or rotini, cooked according to package directions
3/4 cup roasted red peppers, julienne cut
3/4 cup green onions, thinly sliced
1 1/2 cups (6 ounces) Wisconsin Fontina cheese, julienne cut
1/2 cup grated Wisconsin Parmesan cheese

  • Whisk together vinegar, olive oil, tarragon,salt and pepper. Reserve 1 cup. Pour remaining dressing intoa plastic zippered bag, add chicken and marinate 30 minutes ormore.
  • Grill or broil chicken 15 to 20 minutes,turning once until fully cooked. Slice thinly when cool enoughto handle.
  • In a large bowl, toss together pasta,peppers, onions, Fontina, Parmesan, reserved dressing and chicken.

    Makes 6 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

    Chicken Fontina – Kitchen Cat

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