Chicken and Gorgonzola Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 salads
  • Salad Toppings
  • 1 bag of mixed greens
  • ½ cup farro (Quinoa would work too!)
  • 1 cup red grapes
  • ½ cup gorgonzola cheese
  • ⅓ cup sweet and spicy walnuts
  • Baked Chicken
  • 3-4 chicken breasts
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Paprika
  • Oregano
  • Balsamic Vinaigrette
  • 3/4 cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  1. Baked Chicken
  2. Preheat the oven to 425 degrees. Line a pan with aluminum foil.
  3. On a cutting board, trim any unnecessary fat off the chicken breasts. (Don’t forget to wash hands after!)
  4. Drizzle the first side of each chicken breast with olive oil. Then generously sprinkle each with salt, pepper, garlic powder, paprika and oregano. Rub seasonings around on the chicken breast to distribute.
  5. Place seasoned side of chicken breast down on the aluminum foil and repeat olive oil/seasoning combination on the other side of chicken.
  6. Bake chicken breasts at 425 degrees for 15-18 minutes until the chicken is cooked through. Let rest for 5-10 minutes before slicing.
  7. Salad Prep
  8. While chicken is baking, boil farro per package directions. Let cool.
  9. Wash and slice grapes in half lengthwise. Chop nuts.
  10. Make Vinaigrette
  11. Put all ingredients in a mason jar and shake!
  12. Assemble
  13. Once chicken has cooked and cooled, slice into thin pieces. Assemble 3-4 salads depending on desired size. Enjoy within 4 days!
Recipe by Gourmet Gab at