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Layered Chicken Salad

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Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Quick

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