Tangy dressing tops Layered Chicken Salad

Robin McDaniel
Layered Chicken Salad not only tastes great, it makes a terrific presentation for company.

Layered Chicken Salad not only tastes great, it makes a terrific presentation for company.

If you have guests coming for dinner, here’s one menu item you won’t have to worry about: The salad.

This Layered Chicken Salad is hearty enough for a summer lunch or a great first course for a “company’s coming” dinner. It won’t add to your stress level because it can be made ahead of time and kept chilled until ready to eat.

Since everything is better with “home grown,” I was so appreciative of my friend Ron Williams, who brought me a bag full of beautiful tomatoes. I had enough to share at work and still bring some home for my own tasty treats on the top of sandwiches, or, as with this dish, as a colorful and tasty layer in the salad. The salad has a wonderfully tangy dressing that is not-to-be missed.

Layered Chicken Salad

3 cups chopped cooked chicken

3 cups torn lettuce

1 cup cooked rice, white or brown

1 pkg. 10 oz. frozen green peas, thawed

2 large tomatoes, seeded and chopped

1 small to medium sliced cucumber

1 small sweet red pepper, chopped (slice a couple of rings for the top)

1 small green pepper, chopped

1 small can corn, drained

optional:1 cup chopped celery

Layer chicken and lettuce in a clear, three-quart bowl. Combine rice, peas and corn and spoon evenly over lettuce. Layer tomatoes, cucumber, red pepper and green peppers. Spoon dressing evenly over top of salad. Top with red pepper rings and sprinkle walnuts on top.


1 cup mayonnaise

1/2 cup sour cream

1/4 cup sweet pickle relish

1/4 cup onion, chopped fine

1/2 tsp. dill seeds

1/2 tsp. dry mustard

1/2 tsp. salt

1/4 cup chopped walnuts

Combine all ingredients, except walnuts, and stir well. Add walnuts to top of salad.

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