Layered Summer Chicken Salad

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