Summer Layered Chicken Salad

Summer Layered Chicken Salad


7cups torn romaine lettuce (from 1 head)
2packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1cup crumbled Gorgonzola cheese (about 4 oz)
1cup pecan halves (4 oz)
1quart fresh strawberries, quartered (3 cups)

cup olive or vegetable oil
2tablespoons sugar
½teaspoon salt
3tablespoons red wine vinegar
1teaspoon Dijon mustard
1clove 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.

SOURCE: Betty Crocker