→ Salad Base
01 -
450 g boneless skinless chicken breasts
02 -
60 ml olive oil
03 -
45 ml balsamic vinegar
04 -
4 garlic cloves, minced
05 -
Kosher salt, to taste
06 -
Black pepper, to taste
07 -
450 g short-cut pasta, cooked
08 -
115 g diced pancetta or bacon, cooked until crisp
09 -
340 g cherry tomatoes, halved
10 -
4 green onions, thinly sliced
11 -
Crumbled gorgonzola, for serving
→ Gorgonzola Vinaigrette
12 -
45 ml white wine vinegar
13 -
2 garlic cloves, minced
14 -
2 tablespoons chopped chives
15 -
2 tablespoons fresh dill, finely chopped
16 -
5 ml honey
17 -
5 ml Dijon mustard
18 -
Kosher salt, to taste
19 -
Black pepper, to taste
20 -
120 ml olive oil
21 -
30 g crumbled gorgonzola cheese