Layered Chicken Salad For A Crowd

Total Time: 44 mins Preparation Time: 24 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 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 (, 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)

Recipe

• 1 to prepare this beautiful salad you have to do some things in advance.
• 2 boil the rice in chicken bouillon.
• 3 let cool.
• 4 skin and debone the chicken; cut into strips.
• 5 (i buy the chicken ready cooked in the supermarket, but you can roast your own).
• 6 cut cheese in small bite-size cubes.
• 7 cut ham in small cubes.
• 8 clean and cook shrimp and keep chilled.
• 9 defrost peas if not using fresh.
• 10 wash leek thoroughly and slice thin.
• 11 in a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
• 12 serving day: in successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
• 13 topping/decoration: halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.