LAYERED SALAD WITH CHICKEN RECIPES

Name: Layered Chicken Salad
Prep time: 20 min
Total time: 8 h 20 min
Yield: 8
Ingredients: 8 cups bite-size pieces salad greens; 1 small red onion, thinly sliced, separated into rings; 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken); 2 small zucchini, thinly sliced (about 3 cups); 1 cup shredded Monterey Jack or Cheddar cheese (4 oz); 1/2 lb salami, thinly sliced, cut into fourths; 2 cups cherry tomatoes, cut in half; 1 cup reduced-calorie mayonnaise or salad dressing; 1 tablespoon yellow mustard; 1/2 teaspoon prepared horseradish; Parsley or watercress, if desired

LAYERED CHICKEN SALAD RECIPE - BETTYCROCKER.COM

Layered Chicken Salad Recipe - BettyCrocker.com image

A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

Provided by Betty Crocker Kitchens

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

Ingredients

8 cups bite-size pieces salad greens
1 small red onion, thinly sliced, separated into rings
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 small zucchini, thinly sliced (about 3 cups)
1 cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2 lb salami, thinly sliced, cut into fourths
2 cups cherry tomatoes, cut in half
1 cup reduced-calorie mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon prepared horseradish
Parsley or watercress, if desired

Steps:

In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

Nutrition Facts : Calories 370 , CarbohydrateContent 9 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 4 g, TransFatContent 0 g

LAYERED CHICKEN SALAD RECIPE: HOW TO MAKE IT

Layered Chicken Salad Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 10-12 servings.

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 298 calories, FatContent 19g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

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