Summer Layered Chicken Salad

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Prep 15 min
Total 15 min
Ingredients 11
Servings 6

Ingredients

Salad

cups torn romaine lettuce (from 1 head)

packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)

cup crumbled Gorgonzola cheese (about 4 oz)

cup pecan halves (4 oz)

quart fresh strawberries, quartered (3 cups)

Dressing

1/3

cup olive or vegetable oil

tablespoons sugar

1/2

teaspoon salt

tablespoons red wine vinegar

teaspoon Dijon mustard

clove garlic, finely chopped

Directions

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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.

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.

Nutrition Information

Nutrition Facts

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;