Overnight Salad



10 servings

Recipe from

Southern Living


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


Toss together chicken and syrup.

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.

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.

December 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note