• 7  cups

  torn romaine lettuce (from 1 head)

  see savings

  
• 2  packages

  frozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups)

  see savings

  
• 1  cup

  crumbled Gorgonzola cheese (about 4 ounces)

  see savings

  
• 1  cup

  pecan halves (4 ounces)

  see savings

  
• 1  quart

  fresh strawberries, quartered (3 cups)

  see savings

  

• 1/3  cup

  olive or vegetable oil

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• 2  tablespoons

  sugar

  see savings

  
• 1/2  teaspoon

  salt

  see savings

  
• 3  tablespoons

  red wine vinegar

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• 1  teaspoon

  Dijon mustard

  see savings

  
• 1  clove

  garlic, finely chopped

  see savings

  

1.

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

2.

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