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Layered Chicken Salad

A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

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  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 8

Ingredients

8
cups bite-size pieces salad greens
1
small red onion, thinly sliced, separated into rings
2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2
small zucchini, thinly sliced (about 3 cups)
1
cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2
lb salami, thinly sliced, cut into fourths
2
cups cherry tomatoes, cut in half
1
cup reduced-calorie mayonnaise or salad dressing
1
tablespoon yellow mustard
1/2
teaspoon prepared horseradish
Parsley or watercress, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
  • 2 In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
  • 3 Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

EXPERT TIPS

Expert Tips

Add a loaf of crusty bread to turn this salad into a satisfying meal.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
1020mg
1020%;
Total Carbohydrate
9g
9%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
40%;
Calcium
15%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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