Layered Chicken Salad
  • 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
  1. 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
  2. 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
  3. 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.