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LAYERED CHICKEN SALAD
Layered Chicken Salad
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INGREDIENTS
- 1 medium head lettuce, torn into bite-size pieces (about 7 cups)
- 20 oz. can white kidney beans, drained
- 1 small red onion, thinly sliced and separated into rings
- 3 cups cut-up cooked chicken
- 2 small zucchini, thinly sliced
- 1 cup shredded Monterey Jack or cheddar cheese (4 oz.)
- 1/2 lb. thinly sliced salami, cut into fourths
- 2 cups cherry tomatoes, cut into halves
- 2 cups mayonnaise or salad dressing
- 2 Tbs. prepared mustard
- 1 tsp. prepared horseradish
DIRECTIONS
Place about half of the lettuce in 5-quart glass bowl. Top with a layer of beans, onion, chicken, zucchini, cheese, salami, remaining lettuce and
tomatoes. Mix mayonnaise, mustard, and horseradish; spread over tomatoes, sealing 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.
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