3 c. chopped, cooked chicken, divided
2 c. torn lettuce
1 c. cooked long grain rice
1 (10 oz.) pkg. frozen English peas, thawed
1/4 c. chopped parsley
2 lg. tomatoes, chopped
1 c. thinly sliced cucumber
1 sm. sweet red pepper, chopped
1 sm. green pepper, chopped
1 can water chestnuts, sliced
Dressing (recipe follows)
Red pepper rings (opt.) Layer 1 1/2 cups chicken and lettuce in a 3 quart bowl. Combine rice, peas and parsley; spoon evenly over lettuce. Layer tomatoes, cucumber, chopped red and green pepper, water chestnuts and remaining 1 1/2 cups chicken. Spoon dressing evenly over top of salad, sealing to edge of bowl. Top with red pepper rings, if desired. Cover and chill 8 hours or overnight. Toss before serving. Yield: 8 servings. DRESSING: 1 c. mayonnaise
1/2 c. sour cream
1/2 c. raisins
1/2 c. finely chopped onion
1/4 c. sweet pickle relish
2 tbsp. milk
1/2 tsp. celery seeds
1/2 tsp. dill seeds
1/2 tsp. dry mustard
1/2 tsp. garlic salt Combine all ingredients; stir well. Yield: about 2 3/4 cups. Serve with French bread. |
