Lee Clayton Roper from a Well-Seasoned Kitchen shows us how to make a Layered Chicken Salad – in a jar.
Layered Chicken Salad with Tarragon Dressing
Home gourmet Lee Clayton Roper loves this classic recipe as it's a great make-ahead dish for a luncheon or casual summer dinner. Serve it with fresh rolls or croissants. Try to use fresh tarragon and basil rather than substituting dried herbs for this recipe – it will taste much better. Note that this dish needs to be made several hours ahead, and can be made the day before.
1 1/2 cups mayonnaise
1 1/2 tablespoons Dijon mustard
2 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1/4 teaspoon ground pepper
1 medium head Napa cabbage, chopped (see Note)
8 ounces sliced mushrooms
2 1/2 cups shredded, cooked chicken*
1/3 cup chopped red onion
1 package (10 ounce) frozen peas, thawed & drained
1 medium cucumber, peeled & chopped
1 pint cherry tomatoes, cut in half
*About the same amount as from one purchased rotisserie chicken.
For the dressing, in a medium mixing bowl, whisk together the mayonnaise, mustard, tarragon, basil and pepper. Season to taste with salt and more pepper (may not need any salt). Set aside.
Spread the chopped cabbage in the bottom of a shallow, 3-quart casserole or serving dish (a pretty 9-by-12 inch dish works well). Sprinkle lightly with salt. Top with the mushrooms, then chicken, then onion, then peas and scatter cucumber over the top. Again, sprinkle lightly with salt. Spread dressing evenly over the top. Garnish with cherry tomato halves, cut side up (you may not need the entire pint – it depends on the size of the tomatoes). Cover and chill at least 4 hours or overnight.
Note: Napa cabbage is oval-shaped and lighter in color than regular cabbage, and the leaves are wrinkly and slightly curled on the edges.