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Summer Layered Chicken Salad

Name: Summer Layered Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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); 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

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

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.

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 Facts

Serving Size: 1 Serving

Calories: 490

Calories from Fat: 320

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;