Summer Layered Chicken Salad
Recipe from
Betty Crocker
You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
Salad
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7 cupstorn romaine lettuce (from 1 head)see savings
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2 packagesfrozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups)see savings
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1 cupcrumbled Gorgonzola cheese (about 4 ounces)see savings
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1 cuppecan halves (4 ounces)see savings
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1 quartfresh strawberries, quartered (3 cups)see savings
Dressing
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1/3 cupolive or vegetable oilsee savings
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2 tablespoonssugarsee savings
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1/2 teaspoonsaltsee savings
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3 tablespoonsred wine vinegarsee savings
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1 teaspoonDijon mustardsee savings
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1 clovegarlic, finely choppedsee savings
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Directions
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
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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