For quicker preparation,
purchase a roasted chicken at the deli to make this easy layered
salad.
Layered
Chicken Salad
- 1 whole chicken, cooked,
boned, skinned, broken into pieces
1 (8-ounce) can water chestnuts, drained, sliced
2 cups alfalfa sprouts
1 small red onion, thinly sliced, broken into rings
1/2 cup fat-free Italian dressing
1/2 teaspoon freshly ground pepper
- In medium glass bowl,
layer half of each of the following ingredients in this order:
chicken, water chestnuts, alfalfa sprouts and onion rings. Sprinkle
with half of the dressing and half of the pepper. Repeat layers
and sprinkle with remaining dressing and pepper. Cover and refrigerate
at least 2 hours. Serve cold.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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