Layered Chicken Salad
Source of Recipe
Deb at Somersize board
List of Ingredients
3-4 boneless (skinless) chicken breasts
1 head shredded (or chopped) lettuce
1-2 cans diced water chestnuts (I then chop them)
8oz sugar snap peas
1-2 bunches of green onions (scallions)
mayonnaise
grated (powdery) Parmesan cheese
Chop a head of lettuce (head lettuce) and put that in for the bottom layer in your bowl. For the chicken, I typically use rotisserie chicken meat (it's so moist and flavorful). You can also simply boil chicken breasts and then shred them (I pulse them a bit in my food processor - not too much though, you want 'pieces'). Then add the water chestnuts, chopped scallions and chopped sugar snap peas. Cover this all a good layer of mayonnaise, then sprinkle on a generous layer of parmesan. Cover and chill for 24 hours. Stir well and enjoy.
Notes: I have a neat little manual hand chopper that I use for the sugar snap peas. These peas (if you're not familiar with them) are not the snow peas, which are flat and typically used in stir fries. These are very plump and depending how mature they are, will have 'peas' inside.
This recipe is basically "to taste". We use a lot of parmesan cheese - it really flavors the dish. This will typically last about 2-3 days, then it starts getting watery.
Recipe
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