Buffalo Chicken Salad
1 jar Taste Weavers Buffalo Horseradish Dip
1 box Barilla Campanelle pasta (or similar curly noodle)
1 Precooked roasted chicken
1 1/2 cups Gorgonzola cheese
1 Red pepper, chopped
1 bunch Green onions, chopped (about 1 - 1 1/2 cups)
1 can Sweet corn, drained
1 - 2 Tbsp. Mayonnaise (optional)
Salt and pepper to taste
Prepare pasta according to package directions. Drain and cool. Remove bones from roasted chicken, 'pulling' chicken into bite size pieces (you should wind up with about 2 - 2 1/2 cups of pulled chicken).
Mix Buffalo Dip with mayonnaise, set aside. Toss pasta with chopped red pepper, green onion and corn. Gently mix in pulled chicken, then dip. Sprinkle with gorgonzola, and fold to incorporate. Season with salt and pepper. Chill for 1 - 2 hours prior to serving. Serve cold or at room temperature.