Layered Dinner Salad - cooking recipe

Ingredients

2 (14 oz.) cans tomatoes
1 qt. shredded lettuce
2 c. sliced fresh mushrooms
4 c. julienne cut, cooked chicken
1 c. red onion, sliced (to make rings)
1 (16 oz.) pkg. cooked, drained frozen peas
1/2 c. sliced cucumbers
1 1/2 tsp. seasoned salt
1 1/2 c. mayonnaise
3/4 tsp. tarragon
1/8 tsp. pepper

Preparation

Drain tomatoes thoroughly, reserving 2 tablespoons of juice. Layer ingredients in a large salad bowl (clear glass if possible) as follows:
lettuce, mushrooms, drained tomatoes, chicken, onion, peas and cucumbers.
Combine mayonnaise with tomato juice, seasoned salt, tarragon and pepper.
Blend well.
Spread over top of salad.
Cover with plastic wrap.
Chill several hours or overnight.
Garnish with hard-boiled eggs (sliced) and parsley.