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Overnight Salad

Yield 10 servings


  • 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 celery stalk, diagonally sliced
  • 2 green onions, chopped
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
  • 1 cup light mayonnaise
  • 1 garlic clove, minced
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/2 cup dry-roasted peanuts

How to Make It

  1. Toss together chicken and syrup.

  2. Layer half each of lettuce and spinach in a 4 1/2-quart salad bowl. Layer with radishes, peas, bell pepper, chicken, celery, and green onions. Top with remaining lettuce and spinach; sprinkle with cheese.

  3. Stir together mayonnaise and next 4 ingredients until smooth; spread over top of salad, sealing to edge of bowl. Cover and chill 8 hours. Toss just before serving, and sprinkle with peanuts.