Overnight Salad
16 ingredients
9 steps
Ingredients
- 2 cups cubed cooked chicken
- 2 tablespoons maple syrup
- 3 cups loosely packed shredded lettuce
- 2 cups loosely packed shredded spinach
- 6 radishes, sliced
- 1 cup frozen English peas, thawed
- 1 red bell pepper, diced
- 1 stalk celery, diagonally sliced
- 2 green onions, chopped
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 12 teaspoon dry mustard
- 12 teaspoon Worcestershire sauce
- 14 teaspoon pepper
- 12 cup dry roasted peanuts
Directions
-
1In a small bowl, add the chicken and syrup; toss to coat; set aside.
-
2In a 4 1/2 quart salad bowl or trifle bowl, layer half the lettuce and spinach.
-
3Layer with radishes, peas, bell pepper, chicken, celery, and green onions.
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4Top with remaining lettuce and spinach.
-
5Sprinkle with cheese.
-
6Mix together the mayonnaise, garlic, mustard, worcestershire, and pepper until smooth.
-
7Spread mayo mixture evenly over the top of salad, sealing to the edge of the bowl.
-
8Cover salad and chill for at least 8 hours.
-
9Toss just before ready to serve and sprinkle with peanuts and salt/pepper if desired.
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