To make thechicken salad with celery, sun-dried tomatoes and gorgonzola is the mix of ingredients seasoned with a special brandy sauce: an easy recipe if you have some leftover roast chicken or if you are looking for a rich variant of the more classic chicken salad.
Gorgonzola is a typical specialty of Piedmont and Lombardy. It is produced in two versions: a sweet one, with a more delicate flavor, with a soft paste that melts in the mouth and a modest presence of mold, and a version with a decidedly more intense flavor, with a more consistent and mold-rich paste. It can be eaten as it is, often served in combination with figs or celery, but in the kitchen it finds many other uses.
In this case the gorgonzola gives that extra touch to the recipe, marrying with perfect ingredients for a fresh dish, as well as in the grape and gorgonzola salad.
OTHER TASTY RECIPES: Chicken and Potato Salad, Summer Chicken Salad, Sweet and Sour Chicken and Pepper Salad
How to prepare: Chicken salad with celery, dried tomatoes and gorgonzola
Start preparing the chicken salad with celery, dried tomatoes and gorgonzola starting from the dressing: in a small bowl mix the cream with the brandy and a pinch of pepper. Keep the sauce aside. Remove the skin from the chicken breast, then cut the meat into strips.
Wash the lettuce, dry it and put it in a salad bowl. Add the dried tomatoes well drained from the oil and the chicken.
Then add the celery cut into small pieces and season with oil, salt and pepper. Jumbled up. Spread the diced gorgonzola on top. Season the chicken salad with celery, sun-dried tomatoes and gorgonzola with the prepared sauce and serve.