Fusilli Chicken Salad with Fontina
Marinated and grilled chicken, fusilli pasta, roasted red peppers, green onions and julienned fontina cheese are tossed with a tarragon balsamic vinaigrette.
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 ground black 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 into a plastic zippered bag, add chicken and marinate 30 minutes or more.
- Grill or broil chicken 15 to 20 minutes, turning once until fully cooked. Slice thinly when cool enough to handle.
- 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.