3 c. chopped cooked chicken divided
2 c. torn lettuce
1 c. cooked long grain rice
1 (10 oz.) pkg. frozen peas, thawed
1/4 c. chopped fresh parsley
2 lg. tomatoes, seeded and chopped
1 c. thinly sliced cucumber
1 sm. sweet red pepper, chopped
1 sm. green pepper, chopped
Red pepper rings

Layer 1 1/2 cups chicken and lettuce in 3 quart bowl. Combine rice, peas and parsley, spoon evenly over lettuce. Layer tomatoes, cucumber, chopped red pepper, green pepper and remaining 1 1/2 cups chicken. Spoon dressing evenly over top of salad, sealing to edge of bowl. Top with red pepper rings, cover and chill 8 hours. Toss before serving.

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
2 tsp. garlic salt

Combine all ingredients, stir well.