You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
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)
cup olive or vegetable oil
tablespoons red wine vinegar
teaspoon Dijon mustard
clove garlic, finely chopped
In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
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.
Purchase a bottle of red wine vinaigrette dressing and use for the homemade dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.