Layered Chicken Salad

A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

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Servings 8

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ingredients 11
Prep Time 20 min
Total Time 8 hr 20 min

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

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Directions

1 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.
2 In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
3 Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

EXPERT TIPS

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Expert Tips

Add a loaf of crusty bread to turn this salad into a satisfying meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 1020mg; 1020%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 40%;
Calcium: 15%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bmarcos

report Posted Jul. 5, 2011 6:33 PM

This was a great salad for a very hot evening! I would reduce the amount of hard salami to 1/4 lb and increase the amount of chicken to 4 cups. It can certainly be adjusted to fit individual preferences. If you are not planning to serve a large crowd and will be keeping it for later, I would keep the dressing to serve on the side as the salad mix becomes a little soggy for most tastes. I also put it on a pita pocket today (I made it 4 days ago and it was still very good)!