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Layered Chicken Salad

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
10-12 ServingsPrep: 20 min. + chilling

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
© Taste of Home 2013

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Layered Chicken Salad (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013