LAYERED CHICKEN SALAD

Layered Chicken Salad image

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

Ingredients

8 cups bite-size pieces salad greens
1 small red onion, thinly sliced, separated into rings
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 small zucchini, thinly sliced (about 3 cups)
1 cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2 lb salami, thinly sliced, cut into fourths
2 cups cherry tomatoes, cut in half
1 cup reduced-calorie mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon prepared horseradish
Parsley or watercress, if desired

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