Layered Chicken Salad
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This main-dish salad with its colorful layers looks very
appealing. Serve it with a roll or muffin.
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3 cups
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cubed chicken, cooked and
divided
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2 cups
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torn lettuce
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1 cup
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long-grain rice, cooked
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1 cup
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frozen peas, thawed
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1/4 cup
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fresh parsley, minced
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2
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large tomatoes, seeded and sliced or
diced
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1 cup
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cucumber, thinly sliced
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1
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small red pepper, chopped
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1
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small green pepper,
chopped
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---DRESSING:---
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1 cup
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mayonnaise
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1/2 cup
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sour cream
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1/2 cup
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raisins, optional
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1/2 cup
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finely onion, chopped
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1/4 cup
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sweet pickle relish
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2 Tbs
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milk
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1/2 tsp
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celery seed
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1/2 tsp
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dill seed
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1/2 tsp
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mustard, ground
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1/2 tsp
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garlic salt
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Sweet red pepper rings and fresh
parsley sprigs, optional
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In a 4-qt. glass bowl, layer 1-1/2 cups chicken and
the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and
remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and
parsley if desired. Cover and refrigerate for 8 hours or overnight. Toss before serving
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Servings: 10
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Recipe Type
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Brunch, Main Dish, One-dish meal, Plan Ahead, Poultry,
Salad
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Recipe Source
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Source: Taste of Home:June/July 1998
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