Best 2 Summer Layered Chicken Salad Recipes

Summer is the perfect time to enjoy a light, refreshing salad. This recipe for summer layered chicken salad is a delicious and easy way to use up leftover chicken. With layers of fresh vegetables, tangy dressing, and tender chicken, this salad is sure to be a hit at your next summer gathering. The best part about this salad is that it can be customized to your liking. Add your favorite vegetables, fruits, and herbs to create a salad that is unique and delicious.

Let's cook with our recipes!

SUMMER LAYERED CHICKEN SALAD

Summer Layered Chicken Salad image

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

SUMMER LAYERED CHICKEN SALAD

Summer Layered Chicken Salad image

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have time to cook the chicken, you can use rotisserie chicken instead.
To save time, you can make the chicken salad ahead of time and store it in the refrigerator for up to 3 days.
If you're using a different type of fruit, such as grapes or berries, be sure to adjust the amount of sugar accordingly.
Garnish the chicken salad with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Conclusion:

This summer layered chicken salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, savory, and crunchy ingredients, this salad is sure to be a hit with everyone who tries it.