Shelly's Recipe

LAYERED CHICKEN SALAD

Category: Salads - Poultry

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 (10 oz) pkg frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small green and red bell peppers, chopped

Dressing
1 cup mayonnaise
1/2 cup sour cream, raisins and finely chopped onion
1/4 cup sweet pickle relish
2 tbsp milk
1/2 tsp celery seed, dill seed, ground mustard and garlic salt

Garnish
Sweet red pepper rings and parsley springs

In a glass bowl, layer 1 1/2 cups chicken and lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, pepper and remaining chicken. Combine dressing ingredients and spoon over salad. Garnish. Cover and refrigerate up to 8 hours or overnight. Toss before serving. Serves 10-12