"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MEAT SALAD ~ LAYERED CHICKEN SALAD Recipe

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This recipe for MEAT SALAD ~ LAYERED CHICKEN SALAD, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts, boneless and skinless
1 stalk celery, cleaned
1 carrot, cleaned
1 head of lettuce
1 c. cauliflower, broken into small florets
1 c. zucchini, thinly sliced
1 c. mayonnaise
1 c. cheddar cheese, grated
1 lb. bacon , cooked
1/2 c. slivered almonds, toasted
1 jar Marzetti Country French dressing

Directions:
Directions:
Cook chicken breasts with celery, carrots, salt and pepper. Remove from broth - cool and dice. Discard broth, carrots and celery or freeze for later use.

In a large bowl, layer lettuce, cauliflower, zucchini, and chicken. Spread top with a heaping spoonful of mayonnaise then sprinkle with salt, pepper, and a little sugar. Repeat layers once or twice, depending on size of serving dish.

Top all with grated cheddar, bacon, and toasted slivered almonds. Drizzle partial jar of Marzetti Country French dressing over top. Refrigerate salad. Toss before serving and add leftover French dressing, if needed.

 

 

 

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