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Summer Layered Chicken Salad

  • Prep 15 min
  • Total 15 min
  • Ingredients 11
  • Servings 6

Ingredients

Salad

7
cups torn romaine lettuce (from 1 head)
2
packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1
cup crumbled Gorgonzola cheese (about 4 oz)
1
cup pecan halves (4 oz)
1
quart fresh strawberries, quartered (3 cups)

Dressing

1/3
cup olive or vegetable oil
2
tablespoons sugar
1/2
teaspoon salt
3
tablespoons red wine vinegar
1
teaspoon Dijon mustard
1
clove garlic, finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
320
% Daily Value
Total Fat
35g
54%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
990mg
41%
Potassium
400mg
11%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
19%
Sugars
10g
Protein
28g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
100%
100%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Make the salad and the dressing ahead. Cover each with plastic wrap and refrigerate up to 4 hours before serving.

Purchased red wine vinaigrette dressing can be substituted for the homemade dressing.

Directions

  • 1 In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
  • 2 In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

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