Ingredients
3 cups cubed cooked chicken, divided2 cups torn lettuce1 cup cooked long grain rice1 package (10 ounces) frozen peas, thawed1/4 cup minced fresh parsley2 large tomatoes, seeded and chopped1 cup thinly sliced cucumber1 small sweet red pepper, chopped1 small green pepper, choppedDRESSING:1 cup mayonnaise1/2 cup sour cream1/2 cup raisins1/2 cup finely chopped onion1/4 cup sweet pickle relish2 tablespoons milk1/2 teaspoon celery seed1/2 teaspoon dill seed1/2 teaspoon ground mustard1/2 teaspoon garlic saltSweet red pepper rings and fresh parsley sprigs, optional
Preparation
In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
