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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 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:
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.
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