Layered Chicken Salad

• 3 c. chopped cooked chicken, divided
• 2 c. torn lettuce
• 1 c. cooked, long-grain rice
• 1 10 oz. pkg. frozen green peas, thawed
• 1/4 c. chopped fresh parsley
• 2 large tomatoes, seeded and chopped
• 1 c. thinly sliced cucumber
• 1 sm. sweet red pepper, chopped
• 1 sm. green pepper, chopped
• Dressing (see below)
• Red pepper rings

1. Layer 1 1/2 c. chicken and lettuce in a 3 qt. bowl.
2. Combine rice, peas, parsley; spoon evenly over lettuce.
3. Layer tomatoes, cucumber, pepper and remaining 1 1/2 c. chicken.
4. Spoon dressing evenly over top of salad, sealing to edge of bowl.
5. Top with pepper rings; cover and chill 8 hours.
6. Toss before serving.
7. Yield:
8. 8 servings.

chicken, torn lettuce, rice, frozen green peas, fresh parsley, tomatoes, cucumber, sweet red pepper, green pepper, dressing, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790126 (may not work)