Marzena’s Layered Salad

4 chicken breasts, cooked and cubed, see note

¼-½ cup ketchup

6 mild pickles, chopped into ½-inch dice

1 can (15 ounces) corn, drained

¼-½ mayonnaise, see note

2 onions, diced

½ head Napa cabbage, thinly sliced

Spread the cooked, and cooled chicken in the bottom of a 3-quart glass dish that#146;s about 4-inches high. Squeeze a thin layer of ketchup over chicken then later pickles and corn. Squeeze a layer of mayonnaise on next, then onions and cabbabe.Serves four to six.Cook#146;s note: I use an organic, no-salt seasoning and rosemary garlic powder to season my chicken. Alter the seasoning on the chicken to your liking. The mayonnaise in the squeeze bottle works best for this recipe.