Summer Layered Chicken Salad

Ingredients (6 Servings)

Salad

• 7 cups torn romaine lettuce
• 500 gm frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
• 100 gm crumbled Gorgonzola cheese
• 100 gm pecan halve
• 1 quart fresh strawberries, quartered

Dressing

• 1/3cup olive or vegetable oil
• 2 tbsp sugar
• ½ tsp salt
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, finely chopped

Directions

• 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.

Nutrition

Per serving

• Calories:-500
• Iron:-0.1g
• Carbohydrates:-18g
• Fibre:-4g
• Protein:-28g
• Fat:-35g
• Sodium:-0.9g