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Layered Chicken Salad

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  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
For dressing
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

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

Layered Chicken Salad Recipe