Five Layer Chicken Salad
This post contains affiliate links. For more information, read my privacy policy.
This Five-Layer Chicken Salad, served cold, makes for a quick and easy meal or potluck dish. Use rotisserie chicken for a shortcut on prep. And yes, I realize my photo shows the chicken on top instead of what the recipe suggests, which is to have the lettuce on top. I think lettuce on top looks better, but it doesn’t keep as long, so if you plan on having leftovers for the next day, bury the lettuce on the bottom where it won’t get as much oxygen and therefore won’t wilt as quickly. This is a great make-ahead meal for when you don’t feel like cooking!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Five-Layer Chicken Salad
Equipment
- 9" dish
- small bowl
Ingredients
- 1 pound chicken cooked and chopped
- ground black pepper to taste
- sea salt to taste
- 6 hard-boiled eggs peeled and chopped
- 2 cups peas
- 1 cup mayonnaise
- 1/2 teaspoon nutritional yeast
- 1/2 head green lettuce shredded
Instructions
- Season the chicken with salt and pepper to taste, then place it in the bottom of a 9" dish that has an airtight lid.
- Layer the eggs and peas on top. In a small bowl, mix together the mayonnaise and nutritional yeast, then spread that on top of the peas.
- Top with green lettuce and refrigerate at least 1 hour before serving.