Layered Chicken Salad - cooking recipe

Ingredients

3 c. chopped cooked chicken, divided
2 c. torn lettuce
1 c. cooked, long-grain rice
1 10 oz. pkg. frozen green peas, thawed
1/4 c. chopped fresh parsley
2 large tomatoes, seeded and chopped
1 c. thinly sliced cucumber
1 sm. sweet red pepper, chopped
1 sm. green pepper, chopped
Dressing (see below)
Red pepper rings

Preparation

Layer 1 1/2 c. chicken and lettuce in a 3 qt. bowl.
Combine rice, peas, parsley; spoon evenly over lettuce.
Layer tomatoes, cucumber, pepper and remaining 1 1/2 c. chicken.
Spoon dressing evenly over top of salad, sealing to edge of bowl.
Top with pepper rings; cover and chill 8 hours.
Toss before serving.
Yield:
8 servings.