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Sonoma Chicken Salad Pasta Jars

Main Ingredient: Poultry

Yield: 4

Photo and Recipe courtesy of Foxes Love Lemons, Lori Yates



  • 6 ounces rotini or penne pasta
  • 1/4 c. dried cranberries or cherries
  • 4 stalks celery, thinly sliced
  • 1 c. cooked chicken, diced
  • 1/4 c. pecans
  • 1/3 c. Stella® or Salemville® gorgonzola cheese, crumbled


  • 1/2 c. fresh raspberries
  • 2 1/2 tbsp. white wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons granulated sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1/2 tsp. poppyseeds


  1. Cook pasta according to package direction. Drain and rinse with cold water.
  2. 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.
  3. 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.

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