Rainbow Stacked Salad
By: Cindy Shope
Updated: May 24, 2012
Serves: 10
Chilling Time: 2 hr
Ingredients
1 cup plain lowfat yogurt
1/2 cup light mayonnaise
2 tablespoons chopped fresh chives
1 (10-ounce) package ranch salad dressing and seasoning mix
1 head romaine or iceberg lettuce, chopped
1 (12-ounce) package frozen corn, thawed
6 to 8 plum tomatoes, chopped
2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
1 (12-ounce) package frozen peas, thawed
2 cups shredded sharp Cheddar cheese
Instructions
Notes
The perfect refreshing dessert? A slice of juicy watermelon.
Chilling Time: 2 hr
Ingredients
1 cup plain lowfat yogurt
1/2 cup light mayonnaise
2 tablespoons chopped fresh chives
1 (10-ounce) package ranch salad dressing and seasoning mix
1 head romaine or iceberg lettuce, chopped
1 (12-ounce) package frozen corn, thawed
6 to 8 plum tomatoes, chopped
2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
1 (12-ounce) package frozen peas, thawed
2 cups shredded sharp Cheddar cheese
Instructions
- In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate.
- In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving.
- Toss with dressing just before serving.
Notes
The perfect refreshing dessert? A slice of juicy watermelon.
