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Wednesday, June 13 2012

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.


Summer Layered Chicken Salad
Recipe from 
Servings: 6 servings
Prep Time: 15 mins
Total Time: 15 mins
    7   cups   torn romaine lettuce (from 1 head)
    2   packages  frozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups)
    1   cup   crumbled Gorgonzola cheese (about 4 ounces)
    1   cup   pecan halves (4 ounces)
    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
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.

High Altitude (3500-6500 ft): No change.
nutrition information
Per serving: Calories 490 (Calories from Fat 320); Total Fat 35g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 75mg; Sodium 990mg; Total Carbohydrate 17g (Dietary Fiber 4g, Sugars 10g); Protein 28g. Daily Values: Vitamin A 70%; Vitamin C 100%; Calcium 15%; Iron 8%. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 4 1/2 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email

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