Refreshing sweet and salty salad.

Still searching for what to cook ?

Name: Summer Layered Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: not set
Ingredients: 7 Cups Romaine Torn in bite size pieces; 1 9 oz package frozen fully cooked chicken or; 2 each Chicken breasts boneless and skinless; 1/2 cup Gorgonzola Cheese crumbled; 1/2 cup Pecan halves; 1 quart Strawberries fresh, quartered; 2 tablespoons Granulated sugar; 3 tablespoons Red wine vinegar; 2 tablespoons Extra virgin olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon Kosher Salt; 1 Clove Garlic

Find the most delicious recipes here

INGREDIENTS

Salad
7 Cups Romaine ; Torn in bite size pieces
1 9 oz package frozen fully cooked chicken ; or
2 each Chicken breasts boneless and skinless
1/2 cup Gorgonzola Cheese ; crumbled
1/2 cup Pecan ; halves
1 quart Strawberries ; fresh, quartered
Dressing
2 tablespoons Granulated sugar
3 tablespoons Red wine vinegar
2 tablespoons Extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon Kosher Salt
1 Clove Garlic

INSTRUCTIONS

1. If using boneless skinless chicken breasts, grill or fry till done and then set aside to cool while you prepare the rest of the salad.

2. In small glass bowl or shaker jar ( I use a 1/2 pint mason jar) mix or whisk dressing ingredients until well blended.

3. in deep clear 3 quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

4. Just before serving pour dressing over salad.

Do-Ahead Make the salad and dressing ahead, cover each separately, refrigerate up to 4 hours before serving.

you may use a purchased red wine vinaigrette but the results will not be as good.

NOTES

Alert editor

Summer Layered Chicken Salad

Salad
7 Cups Romaine Torn in bite size pieces
1 9 oz package frozen fully cooked chicken or
2 each Chicken breasts boneless and skinless
1/2 cup Gorgonzola Cheese crumbled
1/2 cup Pecan halves
1 quart Strawberries fresh, quartered
 Dressing
2 tablespoons Granulated sugar
3 tablespoons Red wine vinegar
2 tablespoons Extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon Kosher Salt
1 Clove Garlic

1. If using boneless skinless chicken breasts, grill or fry till done and then set aside to cool while you prepare the rest of the salad.

2. In small glass bowl or shaker jar ( I use a 1/2 pint mason jar) mix or whisk dressing ingredients until well blended.

3. in deep clear 3 quart salad bowl, place half of the lettuce.  Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

4. Just before serving pour dressing over salad.

Do-Ahead Make the salad and dressing ahead, cover each separately, refrigerate up to 4 hours before serving.

you may use a purchased red wine vinaigrette but the results will not be as good.

Add Photo

Summer Layered Chicken Salad
Hotdoxy

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (281g)
Recipe Makes: 6 Servings

Calories: 180
Calories from Fat: 94 (52%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.6g
Cholesterol 24.7mg		8 %
Sodium 144.6mg		5 %
Potassium 456.2mg		12 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 7.8g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 180

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe