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Layered Chicken Salad

1 broiler fryer chicken, cooked, skinned, boned, broken into pieces
One 8 ounce can of water chestnuts, drained, sliced
2 cups of alfalfa sprouts
1 small red onion, sliced into rings
1/2 cup of oil free Italian dressing
1/2 cup of freshly ground pepper 

In a medium bowl glass bowl, layer half of chicken, water chestnuts, sprouts and onion rings. Sprinkle with half of dressing and pepper. Repeat layers, sprinkle with remaining dressing and pepper. Cover. Refrigerate at least 2 hours. Serve cold. Makes 4 servings
 

 

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