Layered Chicken Salad

For speedier preparation, purchase a roasted chicken at the deli to make this easy layered salad.

Recipe Ingredients:

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

Cooking Directions:

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.
2. Cover and refrigerate at least 2 hours. Serve cold.

Makes 4 servings.

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