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

Fusilli Chicken Salad with 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

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

Makes 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.