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Serve with warm, crusty rolls or garlic bread for a complete meal.

Layered Chicken Salad

3 cups cubed cooked chicken, divided

2 cups torn lettuce

1 cup cooked long-grain rice

1 (10-ounce) package frozen peas, thawed

1/4 cup minced fresh flat-leaf parsley

2 large tomatoes, seeded and chopped

1 cup thinly sliced cucumber

1 small red bell pepper, chopped

1 small green bell pepper, chopped

Dressing:

1 cup mayonnaise

1/2 cup sour cream

1/2 cup golden raisins

1/2 cup chopped white onion

1/4 cup sweet pickle relish

2 tablespoons milk

1/2 teaspoon celery seed

1/2 teaspoon dill seed

1/2 teaspoon ground mustard

1/2 teaspoon garlic powder

Salt and freshly ground pepper to taste

Red bell pepper rings and parsley sprigs for garnish (optional)

1. In a 3 quart glass bowl, layer 1 1/2 cups chicken and the lettuce.
2. Combine rice, peas and parsley; spoon over lettuce layer with tomatoes, cucumber, peppers and remaining chicken.
3. Combine the first 10 dressing ingredients and season with salt and pepper; spoon over salad. Garnish with red pepper and parsley, if desired. Cover and refrigerate for 8 hours or overnight. Toss before serving.

Makes 10 to 12 servings.