Layered Chicken Salad

• 3 cups cubed cooked chicken, divided
• 2 cups torn lettuce
• 1 cup cooked long grain rice
• 1 package (10 ounces) frozen peas, thawed
• 1/4 cup minced fresh parsley
• 2 large tomatoes, seeded and chopped
• 1 cup thinly sliced cucumber
• 1 small sweet red pepper, chopped
• 1 small green pepper, chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup raisins
• 1/2 cup finely chopped onion
• 1/4 cup sweet pickle relish
• 2 tablespoons milk
• 1/2 teaspoon celery seed
• 1/2 teaspoon dill seed
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• Sweet red pepper rings and fresh parsley sprigs, optional

1. In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

chicken, torn lettuce, rice, frozen peas, fresh parsley, tomatoes, cucumber, sweet red pepper, green pepper, mayonnaise, sour cream, raisins, onion, sweet pickle relish, milk, celery, dill, ground mustard, garlic salt, sweet red pepper

Taken from www.tasteofhome.com/recipes/layered-chicken-salad/ (may not work)