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Layered Chicken Salad

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By Betty Crocker Kitchens
Updated Nov 26, 2009
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A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

Layered Chicken Salad

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Servings 8
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
  • Step 
    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.

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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