A Different Layered Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup light mayonnaise
• 1/2 cup light sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon juice
• 2 garlic cloves, minced
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 2 cups baby spinach
• 3 1/2 cups roasted deli chicken, skin removed, torn in pieces
• 1 red pepper, cut in strips
• 4 large eggs, hard-boiled
• 1 small head iceberg lettuce, coarsely chopped
• 2 medium carrots, shredded
• 1/2 cup cheddar cheese, shredded
• 1/4 cup pecan pieces, toasted and coarsely chopped
• 3 slices bacon, fried crisp and coarsely crumbled

Recipe

• 1 use a 4-5 quart serving bowl, preferably clear glass so layers are visible.
• 2 whisk all dressing ingredients in a small bowl until well combined. refrigerate until ready to use.
• 3 spread spinach over bottom of serving bowl.
• 4 top with chicken.
• 5 place a row of red pepper strips around the sides of the bowl and scatter remaining strips in the middle.
• 6 place egg wedges against side of bowl, the rest in the middle.
• 7 top with even layers of lettuce and carrots.
• 8 spread dressing over top to the edges of bowl to seal.
• 9 refrigerate two hours, or cover airtight and refrigerate overnight.
• 10 just before serving sprinkle with cheese, pecans and bacon.
• 11 i prefer to toss it as well, but some people just spoon through the layers.