Sonoma Chicken Salad Jar
Ingredients
For the Salad Jars:
- 6 ounces rotini or penne pasta
- 1/4 cup dried cherries
- 4 stalks celery, thinly sliced
- 1 cup diced cooked chicken (about 1 small breast)
- 1/4 cup pecans
- 1/3 cup crumbled Gorgonzola cheese
For the Raspberry-Poppyseed Vinaigrette:
- 1/2 cup fresh raspberries
- 2-1/2 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 teaspoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoon poppyseeds
Instructions
- Cook pasta according to package direction. Drain and rinse with cold water.
- Meanwhile, make the Raspberry-Poppyseed Vinaigrette: In food processor or blender, process raspberries, vinegar, honey, sugar, salt and pepper until smooth. Add oil; process until all oil is incorporated. Stir in poppyseeds.
- Divide Raspberry-Poppyseed Vinaigrette equally among 4 pint-sized mason jars. Divide pasta over dressing; layer remaining salad ingredients. Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.