Layered Chicken Salad Recipe

Layered Chicken Salad RecipePhoto by: Taste of Home Layered Chicken Salad Recipe Rating 5

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

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Layered Chicken Salad Recipe
  • Prep: 20 min. + chilling
  • Yield: 10-12 Servings
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Ingredients

  • 3 cups cubed cooked chicken, divided
  • 2 cups torn lettuce
  • 1 cup cooked long grain rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1/4 cup minced fresh parsley
  • 2 large tomatoes, seeded and chopped
  • 1 cup thinly sliced cucumber
  • 1 small sweet red pepper, chopped
  • 1 small green pepper, chopped
  • DRESSING:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup raisins
  • 1/2 cup finely chopped onion
  • 1/4 cup sweet pickle relish
  • 2 tablespoons milk
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dill seed
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic salt
  • Sweet red pepper rings and fresh parsley sprigs, optional

Directions

  • In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 298 calories, 19 g fat (4 g saturated fat), 45 mg cholesterol, 286 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Layered Chicken Salad in Taste of Home June/July 1998, p33

Tip

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.

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Layered Chicken Salad Recipe

Layered Chicken Salad

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