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Layered Chicken Salad

1 whole chicken, cooked, boned, skinned, broken into pieces
1 can (8 ounces) water chestnuts, drained, sliced
2 cups alfalfa sprouts
1 small red onion, thinly sliced, broken into rings
1/2 cup fat-free Italian dressing
1/2 teaspoon freshly ground pepper

1. In medium glass bowl, layer half of each of the following ingredients in this order: chicken, water chestnuts, alfalfa sprouts and onion rings. Sprinkle with half of the dressing and half of the pepper. Repeat layers and sprinkle with remaining dressing and pepper. Cover and refrigerate at least 2 hours. Serve cold.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.