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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 180
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