Layered Chicken Salad

To serve, sprinkle with cheese; garnish with radishes and avocados.

2 1/2 C. chopped cooked chicken or chicken tenders
4 C. torn mixed salad greens
2 small tomatoes, cut into thin wedges
1 (10 oz.) pkg. frozen whole kernel corn or peas, thawed
1/4 C. chopped red onion
1 1/2 C. sliced celery
1 C. mayonnaise or salad dressing
1 (8 oz.) carton sour cream dip (flavor desired)
8 oz. finely shredded cheddar cheese
1/2 C. sliced radishes
sliced avocados

  1. In large clear glass bowl layer first six ingredients. Combine mayonnaise and dip; mix well. Spread over top of salad.
  2. Cover; chill up to 24 hours.

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