Layered Chicken Salad - cooking recipe

Ingredients

3 c. chopped cooked chicken
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 small sweet red pepper, chopped
1 small green pepper, chopped
Dressing
red pepper rings

Preparation

Layer 1 1/2 cups chicken and lettuce in 3-quart bowl.
Combine rice, peas and parsley.
Spoon evenly over lettuce.
Layer tomatoes, cucumber, chopped red pepper, green pepper and remaining 1 1/2 cups chicken.
Spoon dressing evenly over top of salad, sealing to edge of bowl.
Top with red pepper rings; cover and chill 8 hours.
Toss before serving.
Makes 8 servings.