Layered Chicken Salad
For speedier preparation, purchase a roasted chicken at the deli to make this easy layered 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 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.