Summer Layered Chicken Salad
7 cups torn romaine lettuce (approx. 1 head)
4 cups rotisserie chicken, cut up
1 cup crumbled gorgonzola or feta cheese
1 cup pecan halves
1 qt fresh strawberries, quartered
1/3 cup olive or vegetable oil
2 TBS sugar or Truvia (equivalent)
1/2 tsp salt
3 TBS red wine vinegar
1 tsp Dijon mustard
1 clove finely chopped garlic
In a deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
In a small bowl, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Recipe and photo from www.bettercrocker.com.