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Wednesday, June 13 2012

Summer Layered Chicken Salad Dinner

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

Recipe from

Servings: 6 servings

Prep Time: 15 mins

Total Time: 15 mins

ingredients

Salad

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)

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

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.

tip:

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

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