Layered Chicken Salad - cooking recipe

Ingredients

1 fryer, cooked, boned, skinned and broken into pieces
1 (8 oz.) can water chestnuts, drained and sliced
2 c. alfalfa sprouts
1 small red onion, thinly sliced broken into rings
1/2 c. oil-free Italian dressing
1/2 tsp. freshly ground pepper

Preparation

In medium bowl, layer 1/2 each of the following ingredients in this order:
cooked chicken, water chestnuts, alfalfa sprouts and onion rings.
Sprinkle with 1/2 of the dressing and 1/2 of the pepper.
Repeat layers and sprinkle with remaining dressing and pepper.
Cover and refrigerate at least 2 hours.
Serve cold. Makes 4 servings.