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Summer Layered Chicken Salad

Summer Layered Chicken Salad
  • Prep 15 min
  • Total 15 min
  • Servings 6
You can pull off a delicious and fabulous looking layered chicken salad in just 15 minutes.
June 7, 2013

Ingredients

  • 7 cups (1.75 L) torn romaine lettuce (from 1 head)
  • 3 cups (750 mL) cubed cooked chicken (or turkey)
  • 1 cup (250 mL) crumbled Gorgonzola cheese
  • 1 cup (250 mL) pecan halves
  • 1 quart (1 L) fresh strawberries, quartered (3 cups/750 mL)

  • 1/3 cup (75 mL) olive or vegetable oil
  • 2 tbsp (30 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 3 tbsp (45 mL) red wine vinegar
  • 1 tsp (5 mL) Dijon mustard
  • 1 clove garlic, finely chopped

Steps

  • 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.

  • Do-Ahead: Make the salad and the dressing ahead. Cover each with plastic wrap and refrigerate up to 4 hours before serving.
  • Time Saver: Purchase a bottle of red wine vinaigrette dressing and use for the homemade dressing.

Nutrition Facts

Serving Size: 6 Servings
Calories
490
Total Fat
35g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
75mg
Sodium
990mg
Total Carbs
17g
Dietary Fiber
4g
Sugars
10g
Protein
28g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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