Summer layered Chicken Salad (TNT)

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Summer layered Chicken Salad (TNT)

Post by pstarkoski on Mon Aug 16, 2010 4:14 pm


This salad is fabulous!!

I made a few changes....I didn't use the packaged chicken breast strips....I made my own. I marinated a couple of chicken breasts in Italian dressing for a couple of hours and then broiled the chicken (you could also cook them on the grill). Then I just cut them in slices to put on the salad...

This recipe is a real keeper! and would be beautiful to serve for a luncheon...I didn't bother to layer it in a glass bowl because I just made it for hubby and i just put on plates...still beautiful

Here is picture I took because it was so pretty!




Summer Layered Chicken Salad


7 cups torn romaine lettuce (from 1 head)

2 pkgs. Frozen fully cooked chicken breast strips (not breaded), thawed.

1 cup crumbled Gorgonzola cheese (about 4 ounces)

1 cup pecan halves (or coarsely chopped)

1 quart fresh strawberries, quartered (3 cups)


1/3 cup olive or vegetable oil

2 TBSP sugar

1/ 2 tsp. salt

3 TBSP red wine vinegar

1 tsp. Dijon mustard

1 clove garlic, finely minced


1. In a deep 3-qt. salad bowl, place half of the lettuce. Layer with chicken, cheese, pecans,, remaining lettuce and strawberries.

2. In a small jar or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Recipe source:


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