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)|
|⅓||cup olive or vegetable oil|
|3||tablespoons red wine vinegar|
|1||teaspoon Dijon mustard|
|1||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.
SOURCE: Betty Crocker
SUBSCRIBE TO US HERE