Layered Chicken Salad #814 - cooking recipe

Ingredients

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

Preparation

In a medium glass bowl, layer 1/2 each of the following ingredients in this order:
cooked 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.