Summer Layered Chicken Salad

Summer Layered Chicken Salad

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Make the salad and the dressing ahead. Cover each with plastic wrap and refrigerate up to 4 hours before serving.
Time-Saver
Purchase a bottle of red wine vinaigrette dressing and use for the homemade dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 320),
  • Total Fat 35g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 990mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 4g,
    • Sugars 10g),
  • Protein 28g;
Percent Daily Value*:
    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.