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Prep Time15 minutes
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Cook Time2.5 hours or so
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Serving4
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Notice that the Gorgonzola salad dressing proportions are extremely imprecise. That’s because you should taste this and measure accordingly. Some onions are bigger than others; some are more pungent than others. Same with Gorgonzola crumbles. Just mix this up the way you like it. The smoked chicken stands up to the strong flavor of the Gorgonzola and so you need some crisp greens to make a foundation for this main course salad. I poured a very minerally California Chardonnay with this — the wine was almost too big to sip but paired beautifully with this dish. And, as you can see, I served this during Halloween season so my table made an equally bold statement!
Ingredients
Gorgonzola Dressing
Directions
Smoke the chicken as directed in Old Hickory Smoke Chicken recipe on this site. Use a meat thermometer to roast the breast to 165 degrees. Let the chicken rest about 15 minutes before carving.
Make the salad dressing: Start with about a quarter of a white onion, minced. Add mayonnaise. Add gorgonzola cheese crumbles. Add buttermilk, sour cream and milk to get the desired consistency. Refrigerate a few hours to allow the flavors to blend.
Use a mix of crisp romaine and some more tender buttery lettuces. Arrange sliced chicken on top. Leave off the skin as the skin of smoked chicken can be tough to chew (although it's really tasty so you can snack on it while you prepare the salad!) Spoon some salad dressing over the salad and grind some black pepper on top.
Additional salad options: red onions, mushrooms, asparagus, anything you like!
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