I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I would love to be more of an innovator in the kitchen and invent my own recipes. I have a lot of respect for those that are. Most of my creations are at least inspired by recipes that I find in books or online. It's rare that I'm able to come up with anything on my own, and when I do, it's usually out of necessity. This was one of those times.
Right before we moved I was desperate to eat every morsel out of our fridge before I took a trip to the grocery store. I didn't plan to move a bunch of food, and I absolutely hate to throw food away, I honestly lose sleep over wasted food. So with some leftover chicken and Gorgonzola cheese, this lighter and tasty salad was born. Protein seekers rejoice, with all the chicken, cheese and yogurt, this salad packs a serious punch!
Gorgonzola Chicken Salad
1 1/2 cups shredded chicken
1 apple, peeled and chopped
1 celery stalk, chopped
1/4 cup almonds, chopped
1/4 cup dried cranberries
2 green onions, or one shallot, chopped
3/4 cup fat-free greek yogurt
2 tablespoons low fat mayo
1 teaspoon worchestershire sauce
3 tablespoons blue or gorgonzola cheese (more or less to taste)
salt and pepper
2 tablespoons chopped fresh parsley
In a medium sized bowl, combine chicken, apples, celery, almonds and dried cranberries, and onion. In a small bowl combine remaining ingredients except salt, pepper and parsley. Mix dressing into chicken mixture and combine. Add salt and pepper to taste and fresh parsley. Serve either chilled or at room temperature, as sandwiches, wraps, or on a bed of lettuce.