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

Layer 1 1/2 cups chicken and lettuce in a 3 quart bowl. Combine rice and 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. This is excellent for luncheons.

DRESSING OF CHICKEN SALAD:

1 c. mayonnaise (Hellmann's)
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 of the above ingredients, stir well. Yields about 2 3/4 cups.