Layered Chicken Salad
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
SERVINGS
|
10-12
|
CATEGORY
|
Salads
|
METHOD
|
Chill
|
PREP |
20 min. |
TOTAL
|
20 min.
|
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.