Layered Chicken Salad for a Crowd

Name: Layered Chicken Salad for a Crowd
Prep time: 24 min
Cook time: 20 min
Total time: 44 min
Yield: 10 serving(s)
Ingredients: 1 large roasted chicken (ready cooked); 1 chicken bouillon cube; 10 ounces smoked ham (cubed); 7 ounces cubed cheese (, Jarlsberg, Emmenthal or similar); 2 lbs unpeeled shrimp (approx. 1 lb. cooked); 1 head iceberg lettuce (broken in small pieces); 1 thinly sliced leek (, white part only); 1/2 lb small peas (fresh or frozen & thawed); 1 sweet red pepper (cut into strips); 6 miniature tomatoes; 1/2 pint uncooked rice; 1/2 pint mayonnaise; 1/2 pint sour cream; 2 teaspoons curry powder; 1 tablespoon Dijon mustard; 1 bunch fresh dill (chopped fine); 1 cucumber (sliced)

Submitted by Gingerbee

"Aina was from Finland, and like the rest of us arriving in Quebec City, wanted to learn French to enjoy the culture while she was here. There was a small group of us; two from the U.S., one from QC, Sweden, Japan and Finland. Aina hosted a luncheon and this marvelous concoction was served with a glass of white wine and a crusty bread. Never had I enjoyed anything as much and had to have the recipe. Aina returned to Finland, but left fond memories behind of warm exchanges, fun walks, great conversations, and the ladies luncheon!"

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Ready In:: 44mins
Ingredients:: 17
Serves:: 10

ingredients

1 large roasted chicken (ready cooked)
1 chicken bouillon cube
10 ounces smoked ham (cubed)
7 ounces cubed cheese (, Jarlsberg, Emmenthal or similar)
2 lbs unpeeled shrimp (approx. 1 lb. cooked)
1 head iceberg lettuce (broken in small pieces)
1 thinly sliced leek (, white part only)
¹⁄₂ lb small peas (fresh or frozen & thawed)
1 sweet red pepper (cut into strips)
6 miniature tomatoes
¹⁄₂ pint uncooked rice
¹⁄₂ pint mayonnaise
¹⁄₂ pint sour cream
2 teaspoons curry powder
1 tablespoon Dijon mustard
1 bunch fresh dill (chopped fine)
1 cucumber (sliced)

directions

To prepare this beautiful salad you have to do some things in advance.
Boil the rice in chicken bouillon.
Let cool.
Skin and debone the chicken; cut into strips.
(I buy the chicken ready cooked in the supermarket, but you can roast your own).
Cut cheese in small bite-size cubes.
Cut ham in small cubes.
Clean and cook shrimp and keep chilled.
Defrost peas if not using fresh.
Wash leek thoroughly and slice thin.
In a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
Serving Day: In successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
Topping/Decoration: Halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.

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RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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