Summer Layered Chicken Salad

 


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

Steps

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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