Layered Chicken Salad Recipe
Layered Chicken Salad Recipe photo by Taste of Home
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Layered Chicken Salad Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10-12 servings


  • 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
  • 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

Nutritional Facts

1 cup: 298 calories, 19g fat (4g saturated fat), 45mg cholesterol, 286mg sodium, 17g carbohydrate (9g sugars, 2g fiber), 13g protein.


  1. 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.
Originally published as Layered Chicken Salad in Taste of Home June/July 1998, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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