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24 Hour Chicken Salad

Ingredients:

1/2 of a med. head iceberg lettuce, torn (abut 4 c.)
1 (8 oz.) can sliced water chestnuts, drained
2 (5 oz.) cans chunk style chicken, drained and broken into lg. pieces
1 (4 oz.) pkg. (1 c.) shredded Cheddar cheese
6 slices bacon, crisp cooked, drained and crumbled
2 green onions, thinly sliced (2 tbsp.)
1 c. salad dressing or mayonnaise
1/3 c. creamy buttermilk salad dressing



Preparation:

Place torn lettuce in a large salad bowl. Top with water chestnuts, then with chicken. If desired, reserve a little cheese and crumbled bacon for garnish; wrap and refrigerate. Sprinkle remaining cheese, remaining bacon and green onions over chicken.

Stir together salad dressing or mayonnaise and buttermilk salad dressing. Spread mixture atop salad mixture, sealing to the edges of the bowl. Cover and refrigerate for 3 to 24 hours.

At serving time, toss salad. Sprinkle with reserved cheese and bacon, if desired. Serves 4.













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