Salad:

7 C romaine lettuce, torn into bite size pieces
9 oz pkg frozen cooked chicken breast strips, thawed
1/2 C crumbled Gorgonzola cheese (2 oz)
1/2 C pecan halves
3 C fresh strawberries, quartered

Dressing:
2 TBSP Splenda
3 TBSP red wine vinegar
2 TBSP EVOO
1 tsp Dijon Mustard
1/2 tsp salt
1 clove garlic, finely chopped

Make it ahead up to four hours in advance; dress the salad just before serving, and store the two, covered with plastic wrap, separately in the 'fridge.

1) In a deep glass bowl, place 1/2 of the torn lettuce. Then, layer with chicken, cheese, pecans, remaining lettuce & strawberries.

2) In small bowl or glass measuring cup, mix together the dressing ingredients with a wire whisk; whisk until well-blended.

3) Just before serving, pour dressing over the salad.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user STRIKERMOM5.

 

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