Colorful layered salads have been a holiday tradition in some Southern families for almost a century, served either on an elaborate Thanksgiving or Christmas buffet or, with no more than cheese toast or biscuits, at casual brunches. I’ve seen these salads layered with cubed ham or beef, hard-boiled eggs, various cheeses and blanched vegetables, red onions, and heaven knows what else, but this particular play on the club sandwich I find especially enticing. Obviously, leftover roast turkey breast might be substituted for the chicken—despite
In a large glass salad bowl, arrange the lettuce, tomatoes, peas, chicken, water chestnuts, bacon, and scallions in separate colorful layers, season with pepper, and spoon the mayonnaise in an even layer over the top. Cover with plastic wrap and chill 1 hour.
When ready to serve, present the salad for guests to see, then toss to blend the ingredients thoroughly with the mayonnaise and serve on salad plates.
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