Layered Chicken Salad

• 3 c. cubed cooked chicken, divided
• 2 c. torn lettuce
• 1 c. cooked rice
• 1 (10 oz.) pkg. frozen peas
• 1/4 c. minced parsley
• 2 large tomatoes, peeled, seeded and chopped
• 1 c. thinly sliced cucumber
• 1 small red or yellow bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 c. mayonnaise
• 1/2 c. sour cream
• 1/2 c. raisins
• 1/2 c. chopped onion
• 1/4 c. sweet pickle relish
• 2 Tbsp. milk
• salt and pepper to taste

1. In a 3-quart glass bowl, layer 1 1/2 cups chicken and the lettuce.
2. Combine rice, peas and parsley and spoon over lettuce. Layer with tomatoes, cucumbers, peppers and remaining chicken. Mix all remaining ingredients for the dressing and spread evenly over the top.
3. Cover and refrigerate at least 8 hours or overnight.
4. Garnish with pepper rings and parsley if desired. Toss just before serving.

chicken, torn lettuce, rice, frozen peas, parsley, tomatoes, cucumber, red, green bell pepper, mayonnaise, sour cream, raisins, onion, sweet pickle relish, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96913 (may not work)