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15 minutes
15 minutes
- 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)
- 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
- Start by placing a generous layer of fresh lettuce in a large 3-quart salad bowl. Top it off with layers of tender chicken, creamy cheese, crunchy pecan halves, more lettuce, and sweet strawberries.
- Whisk dressing ingredients in a small bowl until blended. Drizzle over salad right before serving.
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