One of my favorite summer delights is fresh berries -- and lucky for me, they can be part of a low carb lifestyle. I grow some strawberry pots but seem to have to fight the squirrels for those -- thankfully, I can always get them at Farmer's Market (our market opened last weekend -- looking forward to going tomorrow) during our season. Oh, and this salad is a GREAT fly-under-the-radar low carb recipe -- I served to a friend who was without a clue that it was low-carb -- love that! I plan to try it with blueberries and feta cheese in place of the strawberries and gorganzola....a combination of blueberries, strawberries and feta would make a GREAT red, white & blue salad for the 4th :)
Layered Summer Chicken Salad
(Printable Version)
7 cups torn romaine lettuce
4 cups cooked chicken breast, cubed
1 cup (4 ounces) crumbled gorgonzola cheese
1 cup pecan halves
1 quart (3 cups) fresh strawberries, quartered
Dressing:
1/3 cup olive oil
2 Tbsp splenda
1/2 tsp salt
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, finely minced
In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. Put all the dressing ingredients into a mason jar and shake until well blended. Just before serving, pour dressing over salad. Serves 6.
Calories per serving: 478
Net carbs per serving: 8
