LAYERED CHICKEN SALAD
A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
- In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g
OVERNIGHT LAYERED CHICKEN SALAD
I like making this when I have friends coming for lunch the next day. I can have it all ready the night before, stick it in the fridge and turn my attention to other things. Using a store bought rotisserie chicken makes this even easier!
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Spread lettuce evenly in a wide 4-quart glass serving bowl.
- Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
- Pat pea pods dry and arrange on top.
- In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
- Spread mayonnaise mixture evenly over pea pods.
- Cover and refrigerate for several hours or until the next day.
- Just before serving, garnish with nuts and tomato halves.
- To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.
SUMMER LAYERED CHICKEN SALAD
You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
- In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
TROPICAL LAYERED CHICKEN SALAD
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.
Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.
LAYERED COBB SALAD
Steps:
- Make dressing:
- Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
- Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
- Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
- Just before serving, pour dressing over salad and toss.
CHICKEN CURRY LAYER SALAD
This is a tasty and easy salad to take to a potluck, or serve your family for dinner on a hot summer night. Add rolls or crusty bread and voila! Dinner is served! Prep time does not include time to cook the chicken.
Provided by Whisper
Categories Chicken
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Layer lettuce, peas, chicken, tomatoes and cucumbers into 5 quart salad bowl.
- Combine mayonnaise, sugar and curry powder; mix well.
- Spread over salad.
- Cover and refrigerate overnight.
- Immediately before serving, sprinkle with croutons.
Nutrition Facts : Calories 296.4, Fat 16.2, SaturatedFat 2.7, Cholesterol 36.4, Sodium 417.9, Carbohydrate 25.4, Fiber 3.3, Sugar 7.7, Protein 13.2
MAKE-AHEAD LAYERED CHICKEN SALAD
This make-ahead salad is layered with the good stuff-from chicken and beans to veggies, sour cream and Cheddar. Sprinkle with crushed chips before serving.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Place salad greens in 4-1/2-qt. serving bowl; cover with layers of salsa, beans and chicken.
- Combine tomatoes and onions; spoon over chicken. Top with sour cream and cheese. Refrigerate several hours or until chilled.
- Sprinkle with chips just before serving.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 4 g, Protein 17 g
SOUTHWEST LAYERED SALAD
This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.
Provided by Anne Z.
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
- Line a large serving bowl with the torn lettuce.
- Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g
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