4 c. torn mixed salad greens
2 1/2 c. Worthington FriChik or la Loma Meatless Fried Chicken
2 tomatoes, cut into thin wedges
1 (10 oz.) pkg. frozen whole kernel corn or peas, thawed
1/4 c. red onion, chopped
1 1/2 c. celery, sliced
1 c. lite mayonnaise
8 oz. lite sour cream (or mock sour cream) dip
1 (8 oz.) pkg. low fat cheddar cheese, shredded
1/2 c. radishes, sliced

In a large, clear glass salad bowl, layer the torn mixed greens, chicken style meat alternate, tomatoes, corn or peas, red onion, and sliced celery.

For dressing, in a small mixing bowl, combine mayonnaise and sour cream dip. Stir until well blended. Spread dressing over top of salad. Cover and chill up to 24 hours.

To serve, sprinkle with shredded cheese and garnish with radish slices.

NOTE: Flavor of dressing may be varied by adding parsley, avocado or chives to the sour cream dip.