Penne Chicken Salad with Grapes and Gorgonzola

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  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup Gorgonzola or blue cheese, crumbled
  • 1/3 cup cider vinegar
  • 2 tablespoons dried tarragon
  • 1 (16-oz.) package whole wheat penne pasta, cooked and cooled
  • 1 pound cooked, shredded chicken
  • 1 pound red grapes, halved
  • 1 cup walnuts, chopped
  • 1/2 cup celery, diced
  • 1/2 cup red onion, diced
  • 1/2 cup green onion, thinly sliced
  • 1/4 cup fresh flat-leaf parsley, minced
  • Salt and white pepper to taste


In a bowl, combine sour cream, mayonnaise, Gorgonzola, cider vinegar and tarragon and mix well. Combine remaining ingredients in a large bowl and toss together. Add dressing and toss to coat. Chill before serving.


Greek yogurt can be substituted for the mayonnaise and/or sour cream.

Recipe from Central Market Mill Creek - Culinary Resource Center
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