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Summer Layered Chicken Salad
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-
Prep
15
min
-
Total
15
min
-
Servings
6
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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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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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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 490
- Calories from Fat
- 320
- Total Fat
- 35g
- 54%
- Saturated Fat
- 7g
- 37%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 990mg
- 41%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 4g
- 19%
- Sugars
- 10g
- Protein
- 28g
- Vitamin A
- 70%
- 70%
- Vitamin C
- 100%
- 100%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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