Layered Chicken Salad

Submitted by OceanLuvinGranny

"I got this from a friend. She told me she found it on a Kraft recipe site. All I know it that we liked it. It fit our family tastes quite well and I made it for a family get-together. I brought home empty dish! You could add other layers to suit your family's tastes and it would adapt quite well to that. The cook time of 3 hours or overnight is for the chilling time before serving. Overnight is best if you can do it."

 

• Ready In: 8hrs 15mins
• Ingredients: 14
• Yields: 1 salad
• Serves: 6

ingredients

• 473.18 ml cooked rice, chilled
• 473.18 ml peas, cooked and chilled (I used frozen, cooked them and chilled them)
• 473.18 ml shredded lettuce
• 473.18 ml tomatoes, chopped
• 2 (283.49 g) can white chicken meat packed in water
• 2 cucumbers, peeled and chopped
• 4 hard-boiled eggs, cooled, peeled and coarsely chopped

• Dressing

• 473.18 ml Miracle Whip (I used lite)
• 236.59 ml sour cream (also used lite)
• 236.59 ml dill pickle, chopped (I used Nalley Crunchy Garlic Dills)
• 44.37 ml pickle juice, from the jar pickles
• 44.37 ml milk
• 4.92 ml dry mustard
• 113.39 g red onions, diced

directions

1. Combine rice and peas.
2. In 3 1/2 quart clear glass salad bowl, layer as follows: lettuce, peas and rice mixture, 1/2 of the dressing, chopped hard boiled egg, tomatoes, chicken, cucumbers, remaining dressing.
3. Cover and chill for several hours but overnight is best.