Summer Layered Chicken Salad
Source of Recipe
Betty Crocker
Recipe Introduction
You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
Prep Time: 15 min
Total Time: 15 min
Makes: 6 servings
List of 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) (substitute toasted sliced almonds)
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
Recipe
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.
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.
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