Summer Layered Chicken Salad

By cindyandmojo

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Starting mid-August, we're going daily! Joyful noms served up every day. A fun new format, same tasty recipes!

Ingredients

• 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)
• 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

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.