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.
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