RAINBOW STACKED SALAD

RAINBOW STACKED SALAD


1 cup plain yogurt
½ cup light mayonnaise
2 tbsp. chopped fresh chives
1 (1.0-oz.) package Ranch salad dressing and seasonings mix
1 head of romaine or iceberg lettuce, chopped
1 (12-oz.) package frozen corn, thawed
6-8 plum tomatoes, chopped
2 (16-oz.) package frozen fully cooked chicken breast strips, thawed
1 (12-oz.) frozen peas, hawed
2 cups shredded sharp Cheddar cheese


In a medium bowl, combine yogurt, mayonnaise, chives, and ranch dressing salad mix; mix well, cover, and refrigerate.

In a large glass bowl, layer half the lettuce and all of the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese, cover and chill at least 2 hours before serving.

Toss with dressing just before serving.

Yield: 10 servings.