Overnight Salad

• 2 cups cubed cooked chicken
• 2 tablespoons maple syrup
• 3 cups loosely packed shredded lettuce
• 2 cups loosely packed shredded spinach
• 6 radishes, sliced
• 1 cup frozen English peas, thawed
• 1 red bell pepper, diced
• 1 celery stalk, diagonally sliced
• 2 green onions, chopped
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 1 cup light mayonnaise
• 1 garlic clove, minced
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 cup dry-roasted peanuts

1. Toss together chicken and syrup.
2. Layer half each of lettuce and spinach in a 4 1/2-quart salad bowl. Layer with radishes, peas, bell pepper, chicken, celery, and green onions. Top with remaining lettuce and spinach; sprinkle with cheese.
3. Stir together mayonnaise and next 4 ingredients until smooth; spread over top of salad, sealing to edge of bowl. Cover and chill 8 hours. Toss just before serving, and sprinkle with peanuts.

chicken, maple syrup, shredded lettuce, shredded spinach, radishes, peas, red bell pepper, celery stalk, green onions, cheddar cheese, light mayonnaise, garlic, dry mustard, worcestershire sauce, pepper, peanuts

Taken from www.myrecipes.com/recipe/overnight-salad (may not work)