 Layered Chicken Salad
Makes 6 to 8 servings
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Ingredients
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2
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cans (14.5 ounces each) CONTADINA® Recipe Ready Diced Tomatoes, undrained
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4
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cups torn salad greens
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2
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cups sliced fresh mushrooms
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4
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cups cubed cooked chicken
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1
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cup sliced red onion
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1
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package (16 ounces) frozen peas, thawed
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1/2
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cup sliced cucumber
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1-1/2
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cups mayonnaise
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1
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teaspoon seasoned salt
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3/4
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teaspoon dried tarragon leaves, crushed
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1/8
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teaspoon ground black pepper
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Prep Time
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20 minutes
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Chill Time
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Several hours or overnight
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1. Drain tomatoes, reserving 2 tablespoons juice. Layer ingredients in large salad bowl as follows: greens, mushrooms, drained tomatoes, chicken, onion, peas and cucumber.
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2. Combine mayonnaise, reserved juice, seasoned salt, tarragon and pepper in small bowl; blend well.
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3. Spread mayonnaise mixture over top of salad; cover with plastic wrap. Chill for several hours or overnight.
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© Del Monte Corporation
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Printed
from fbnr.com
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