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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I have taken this to more than a few family reunions and potlucks. It is always well-received and making it the night before causes less stress for the cook. Ingredients:
2 cups cubed cooked chicken |
2 tablespoons maple syrup |
3 cups loosely packed shredded lettuce |
2 cups loosely packed shredded spinach |
6 radishes, sliced |
1 cup frozen english peas, thawed |
1 red bell pepper, diced |
1 stalk celery, diagonally sliced |
2 green onions, chopped |
1 cup shredded cheddar cheese |
1 cup mayonnaise |
2 cloves garlic, minced |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
1/2 cup dry roasted peanuts |
Directions:
1. In a small bowl, add the chicken and syrup; toss to coat; set aside.
2. In a 4 1/2 quart salad bowl or trifle bowl, layer half the lettuce and spinach.
3. Layer with radishes, peas, bell pepper, chicken, celery, and green onions.
4. Top with remaining lettuce and spinach.
5. Sprinkle with cheese.
6. Mix together the mayonnaise, garlic, mustard, worcestershire, and pepper until smooth.
7. Spread mayo mixture evenly over the top of salad, sealing to the edge of the bowl.
8. Cover salad and chill for at least 8 hours.
9. Toss just before ready to serve and sprinkle with peanuts and salt/pepper if desired.
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