Layered Chicken Salad

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: 8 hrs 15 mins
• Serves: 6
• Yields: 1 salad

Ingredients

• 2  cups cooked rice, chilled
• 2  cups peas, cooked and chilled (I used frozen, cooked them and chilled them)
• 2  cups  shredded lettuce
• 2  cups tomatoes, chopped
• 2 (5 ounce) cans  white chicken meat packed in water
• 2  cucumbers, peeled and chopped
• 4  hard-boiled eggs, cooled, peeled and coarsely chopped

• Dressing

• 2  cups Miracle Whip (I used lite)
• 1  cup sour cream (also used lite)
• 1  cup dill pickle, chopped (I used Nalley Crunchy Garlic Dills)
• 3  tablespoons pickle juice, from the jar pickles
• 3  tablespoons milk
• 1  teaspoon dry mustard
• 4  ounces 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.