Overnight Layered Chicken Salad Recipes

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LAYERED CHICKEN SALAD

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21



Layered Chicken Salad image

Steps:

  • 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.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

OVERNIGHT LAYERED CHICKEN SALAD

I like making this when I have friends coming for lunch the next day. I can have it all ready the night before, stick it in the fridge and turn my attention to other things. Using a store bought rotisserie chicken makes this even easier!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 13



Overnight Layered Chicken Salad image

Steps:

  • Spread lettuce evenly in a wide 4-quart glass serving bowl.
  • Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
  • Pat pea pods dry and arrange on top.
  • In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
  • Spread mayonnaise mixture evenly over pea pods.
  • Cover and refrigerate for several hours or until the next day.
  • Just before serving, garnish with nuts and tomato halves.
  • To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.

6 cups shredded iceberg lettuce
1/4 lb bean sprouts
1 (8 ounce) can water chestnuts, drained and sliced
1/2 cup thinly sliced green onion, including tops
1 medium cucumber, thinly sliced
4 cups cooked chicken, cut into 2 to 3 inch strips
2 (6 ounce) packages frozen pea pods, thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish peanut
12 -18 cherry tomatoes, halved

LAYERED SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 15



Layered Salad image

Steps:

  • For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
  • For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  • Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
  • Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

2 heads iceberg lettuce, chopped
4 tomatoes, cut into wedges
8 ounces baby spinach
8 Perfect Hard Boiled Eggs, recipe follows, chopped
Salt and freshly ground black pepper
1 pound bacon, cooked and chopped
1 bunch green onions, thinly sliced
8 ounces grated sharp Cheddar
One 10-ounce bag frozen peas, partially thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 eggs

LAYERED CHICKEN SALAD

A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 11



Layered Chicken Salad image

Steps:

  • In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
  • In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
  • Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g

8 cups bite-size pieces salad greens
1 small red onion, thinly sliced, separated into rings
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 small zucchini, thinly sliced (about 3 cups)
1 cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2 lb salami, thinly sliced, cut into fourths
2 cups cherry tomatoes, cut in half
1 cup reduced-calorie mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon prepared horseradish
Parsley or watercress, if desired

FAST LAYERED CHICKEN SALAD

I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl. -Joanne Trentadue, Racine, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12



Fast Layered Chicken Salad image

Steps:

  • Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.

Nutrition Facts : Calories 476 calories, Fat 40g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 300mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

4 to 5 cups shredded iceberg lettuce
1 medium cucumber, thinly sliced
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup thinly sliced green onions
1 pound fresh pea pods, halved
4 cups cubed cooked chicken
2 cups mayonnaise
1 tablespoon sugar
2 teaspoons curry powder
1/2 teaspoon ground ginger
Cherry tomatoes and fresh parsley sprigs, optional

SOUTHWEST LAYERED SALAD

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14



Southwest Layered Salad image

Steps:

  • Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
  • Line a large serving bowl with the torn lettuce.
  • Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

SUMMER LAYERED CHICKEN SALAD

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 11



Summer Layered Chicken Salad image

Steps:

  • In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
  • In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

TWENTY FOUR HOUR LAYERED SALAD

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14



Twenty Four Hour Layered Salad image

Steps:

  • Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

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