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Layered Chicken Salad


Great Dish for a potluck

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  • 2 heads lettuce torn into pieces
  • 1 pound sliced fresh mushrooms
  • 1½ cups green bell pepper
  • 1½ cups diced celery
  • 2 cucumbers diced
  • 6 cans sliced water chestnuts 8 ounces each
  • 1¾ cups raisins or dried cranberries
  • Cooked shredded whole chicken
  • 1¾ cups chopped nuts
  • 3 cups grated cheese
  • 1¾ cups chopped green onions green part only
  • Dressing:
  • 6 cups mayonnaise
  • 1 cup sugar
  • 3 tablespoon white vinegar


Servings 24
Level of difficulty Average
Preparation time 35mins
Cost Average budget


Step 1

Mix dressing ingredients.

Step 2

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.

Step 3

Spread dressing over entire top of salad, covering it completely.

Step 4

Sprinkle cheese and green onions over salad.

Step 5

Refrigerate for 3 to 4 hours before serving.

Many stores will mark down their rotisserie chicken right before the deli is set to close, and you can get the cooked chicken at a good price.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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