Summer Layered Chicken Salad

Ingredients

7 cups torn romaine lettuce (from 1 head)
3 cups cubed cooked chicken (or turkey)
1 cup crumbled Gorgonzola cheese
1 cup pecan halves
1 quart fresh strawberries, quartered (3 cups/750 mL)
1/3 cup olive or vegetable oil
2 tbsp sugar
1/2 tsp salt
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, finely chopped

Steps

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