Summer Layered Chicken 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)

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

• 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.