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Summer Layered Chicken Salad

 36 Ratings
16 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

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

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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.

Purchase a bottle of red wine vinaigrette dressing and use for the homemade dressing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
320),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
990mg
990%;
Total Carbohydrate
17g
17%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
100%;
Calcium
15%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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