Summer Layered Chicken Salad Gluten Free |
Salad
7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
Dressing
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
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.
MAKE THE MOST OF THIS RECIPE WITH TIPS FROM THE BETTY CROCKER™ KITCHENS
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Time-Saver
Purchase a bottle of red wine vinaigrette dressing and use for the homemade dressing.
Variation
Crush Nature Valley® Roasted Nut Crunch™ almond crunch bars and sprinkle on top of this salad for a crunchy topping.
Reviews
Reviewed by:
Lynn
Date Posted:7/28/2010 10:27:58 PM
Reviewed by:
ravsusie
Date Posted:7/28/2010 8:43:49 PM