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.