Layered Chicken Salad
|Torn spinach||1 Liter (4 Cups)|
|Cooked and cubed chicken/Turkey||750 Milliliter (3 Cups)|
|Sweet red pepper||1 Small, cut in thin rings|
|Hard cooked eggs||4 , sliced|
|English cucumber||1⁄2 , thinly sliced|
|Cooked macaroni||250 Milliliter (1 Cup)|
|Red onion||1 Small, thinly sliced|
|Mayonnaise||175 Milliliter (3/4 Cup)|
|Plain yogurt||125 Milliliter (1/2 Cup)|
|Finely chopped parsley||50 Milliliter (1/4 Cup)|
|Granulated sugar||15 Milliliter (1 Tablespoon)|
|Finely chopped fresh dill||2 Teaspoon|
Dressing: Stir together mayonnaise, yogurt, 2 tbsp (25 mL) of the parsley, sugar and dill; set aside.
In straight sided glass or plastic bowl, layer spinach, chicken, red pepper, eggs sprinkled with salt and pepper to taste, cucumber, macaroni and red onion, spreading evenly so edges of each layer are neat and visible.
Spoon dressing evenly over top.
Garnish with remaining parsley.
Cover tightly and refrigerate for several hours or overnight.
Toss gently just before serving.
Serving size: Complete recipe
Calories 3344 Calories from Fat 1762
% Daily Value*
Total Fat 196 g301.6%
Saturated Fat 29.6 g148.1%
Trans Fat 0 g
Cholesterol 1633 mg544.3%
Sodium 2560.8 mg106.7%
Total Carbohydrates 155 g51.7%
Dietary Fiber 32.2 g128.7%
Sugars 38.8 g
Protein 240 g481%
Vitamin A 2092.6% Vitamin C 899.7%
Calcium 146.4% Iron 228.1%
*Based on a 2000 Calorie diet