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Hi...
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 me...so i just put on plates...still beautiful
Here is picture I took because it was so pretty!
https://2img.net/h/i14.photobucket.com/albums/a328/pstarkoski/food%20pictures/summerchickensalad1.jpg
Enjoy!
hugs,
peg
Summer Layered Chicken Salad
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)
Dressing:
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
Directions:
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: http://www.bettycrocker.com/recipes/summer-layered-chicken-salad/a3524863-07d3-4b32-a686-50a4d22f347c
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 me...so i just put on plates...still beautiful
Here is picture I took because it was so pretty!
https://2img.net/h/i14.photobucket.com/albums/a328/pstarkoski/food%20pictures/summerchickensalad1.jpg
Enjoy!
hugs,
peg
Summer Layered Chicken Salad
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)
Dressing:
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
Directions:
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: http://www.bettycrocker.com/recipes/summer-layered-chicken-salad/a3524863-07d3-4b32-a686-50a4d22f347c