The BEST LAYERED CHICKEN SALAD RECIPE - EAT FRESH! |Cooking With Carolyn

Carolyn’s Layered Chicken Salad |Cooking With Carolyn

Copyright © 2017 by Cooking With Carolyn

Yield: Approx. 4 Entrée Salads

Ingredients

· 2 to 3 Full Heads of Lettuce, your choice

· ½ Cup or To Taste Shredded Carrots

· ½ Cup or To Taste Shredded Jicama

· ½ Cup or To Taste Shredded Summer Squash or Zucchini

· 1½ Cups or To Taste Grape Tomatoes or Cherry Tomatoes

· 1 to 2 Whole Red Bell Peppers, sliced into strips

· To Taste Fresh Broccoli Florets, blanched

· To Taste Fresh Green Beans, trimmed and blanched

· 1½ Pounds Seasoned Cooked Chicken, cut into cubes

· To Taste Shredded Cheddar Cheese

Directions

Wash, trim, cut and shred the vegetables. Mix the shredded carrots, jicama and summer squash together. Grate the cheese. Cut the chicken into cubes.

Use a trifle dish or any other deep glass serving dish. Layer each ingredient starting with lettuce and follow with a layer of each ingredient. Be sure and place another layer of lettuce in the middle and then repeat the other ingredients as desired.

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