Day 18 of 28…EveryDay Delicious…Parmesan Chicken Salad Recipe

So I do not like blue cheese but do like Gorgonzola so used that and decided to put everything in the pan to melt and made tacos…soooo amazing!!  So first 6 ingredients together after you cook the chicken…I used our aged balsamic vinegar of Modena instead of butter…added an amazing flavor…squeezed some lime juice on top and there you go…

Parmesan Chicken Salad Recipe

This is a very colorful salad that is easy to prepare…Servings: 6

  • ¾ cup ranch dressing
  • ½ cup crumbled blue cheese
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • ¼ cup Garlic Parmesan Wing Sauce (
  • 2 (10 oz.) bags lettuce mix
  • ½ cup walnuts, chopped
  • 1 small red onion, thinly sliced (optional)
  • Combine first 2 ingredients; set aside. In skillet, saute chicken in olive oil over medium heat until lightly browned. Reduce heat to low; add butter and wing sauce. Simmer 5 minutes or until chicken is cooked through. Divide lettuce among 6 plates; top with chicken, walnuts, and red onion, if desired. Drizzle with reserved dressing. Makes 6 servings. 

    Suggested sides: Toasted Bountiful Beer Bread or Bountiful Beer Bread Croutons. 


    Our next groceries….

    • ¾ cup Vidalia® Onion Dressing (
    • 1 packet Artichoke & Spinach Warm Dip Mix (
    • 1 cup sour cream
    • 12 slices rye bread, sliced into 1-inch strips, divided
    • 1 lb. deli-sliced beef or turkey pastrami, cut into ½-inch strips and divided
    • 8 oz. can sauerkraut, drained, squeezed, divided
    • 1 cup shredded Swiss cheese, divided


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