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
Makes 6 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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