Layered Chicken Salad

• 2 cups cooked rice, chilled
• 2 cups peas, cooked and chilled (I used frozen, cooked them and chilled them)
• 2 cups shredded lettuce
• 2 cups tomatoes, chopped
• 2 (5 ounce) cans white chicken meat packed in water
• 2 cucumbers, peeled and chopped
• 4 hard-boiled eggs, cooled, peeled and coarsely chopped
• 2 cups Miracle Whip (I used lite)
• 1 cup sour cream (also used lite)
• 1 cup dill pickle, chopped (I used Nalley Crunchy Garlic Dills)
• 3 tablespoons pickle juice, from the jar pickles
• 3 tablespoons milk
• 1 teaspoon dry mustard
• 4 ounces red onions, diced

1. Combine rice and peas.
2. In 3 1/2 quart clear glass salad bowl, layer as follows: lettuce, peas and rice mixture, 1/2 of the dressing, chopped hard boiled egg, tomatoes, chicken, cucumbers, remaining dressing.
3. Cover and chill for several hours but overnight is best.

rice, peas, shredded lettuce, tomatoes, white chicken, cucumbers, eggs, miracle, sour cream, dill pickle, pickle juice, milk, mustard, red onions

Taken from www.food.com/recipe/layered-chicken-salad-334677 (may not work)