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Layered Chicken Salad

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Layered Chicken Salad
  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 8
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A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.
Updated Nov 26, 2009

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a loaf of crusty bread to turn this salad into a satisfying meal.

Nutrition

370 Calories, 27g Total Fat, 22g Protein, 9g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
1020mg
42%
Potassium
610mg
17%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
10%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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