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Layered Chicken Salad

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

Printed from tasteofhome.com Jul 24, 2008

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Layered Chicken Salad cont.

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

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

Printed from tasteofhome.com Jul 24, 2008

Layered Chicken Salad

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.