More Great Recipes: Dinner | Lettuce/Vegetable | Poultry | Salad

Layered Chicken Salad

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Member since 2006

Serves | Prep Time | Cook Time


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

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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