Layered Chicken Salad - cooking recipe

Ingredients

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

Preparation

In medium glass bowl, layer 1/2 each of the chicken, water chestnuts, sprouts and onion rings.
Pour half of the dressing over the top and season with pepper.
Repeat each layer, beginning with chicken and ending with dressing and pepper.
Cover and refrigerate 2 to 4 hours.
Serve cold.
Makes 4 servings.