Layered Chicken Salad

By Bujvary

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

Details

Servings 6

Preparation

Step 1

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.

You can make the salad and the dressing ahead. Cover each with plastic wrap and refrigerate up to 4 hours before serving.