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Summer Layered Chicken Salad

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By Betty Crocker Kitchens
Updated Jun 18, 2009
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You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Summer Layered Chicken Salad

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 11
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Ingredients

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

Instructions

  • Step 
    1
    In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
  • Step 
    2
    In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition

490 Calories
35g Total Fat
28g Protein
17g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
990mg
41%
Potassium
400mg
11%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
19%
Sugars
10g
Protein
28g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
100%
100%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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