Summer Layered Chicken Salad
Use Rotisserie or leftover grilled chicken for this easy summer salad.
In a deep 3 quart salad bowl, place half of the lettuce. Layer with the chicken, cheese, pecan halves, remaining lettuce and strawberries.
In a small bowl mix dressing ingredients with a whisk until well blended. Just before serving, pour dressing over salad.
7 cups romain lettuce, chopped
18 oz. of fully cooked chicken, shredded
1 cup crumbled Gorgonzola cheese
1 cup pecan halves
1 qt. fresh strawberries
1/3 cup olive oil
2 Tbs. sugar
1/2 tsp. salt
3 Tbs. red wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced