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Overnight Layered Chicken Salad Recipe

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This recipe for Overnight Layered Chicken Salad, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Caroon
Added: Wednesday, June 25, 2008


6 C. shredded iceberg lettuce
lb bean sprouts
1 can sliced water chestnuts, drained
1/3 C. sliced green onions
1 cucumber, thinly sliced
4 C. cooked chicken, shredded
2 pkgs frozen peas
C. celery, thinly sliced

2 C. mayonnaise
1 Tbsp sugar
1 Tbsp vinegar
Salt & pepper to taste

3 tomatoes, wedged

In a shallow 4 quart serving dish, distribute shredded lettuce in an even layer. Top with the bean sprouts, water chestnuts, green onion, cucumber, peas, celery and chicken.

In a small bowl, stir together the mayonnaise, sugar, vinegar, salt & pepper. Spread mixture evenly over salad, cover dish and refrigerate as long as 24 hours.

To serve, garnish with tomatoes. Let each guest help himself to the salad, scooping down to the bottom of the dish and lifting out a portion of all the layers.

Serves 10 12




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