Aunt Birdie’s Layered Chicken Salad Recipe

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A make-ahead salad for a crowd, with crispy crunch appeal. There are many variations but this is the way Aunt Birdie prepared it, and it never fails to please at pot lucks and reunions. This is glamorous when layered in a round glass serving bowl, but for a crowd I usually assemble it flat in a glass 9x13" or 10x10" baking dish. It’s easier to “get to the bottom of things” that way when taking servings. Many of the layered salad recipes have you toss before serving to mix in the dressing. But this one doesn’t, and there’s an advantage, in that leftover salad served in a flat dish stores better with the dressing atop than mixed in. And Aunt Birdie would approve of that!

Prep time:
Servings: 12


Cost per serving $1.41 view details
  • 3/4 head iceberg lettuce, cut or torn in bite-size pieces
  • 1 cup chopped celery
  • 1 cup chopped green onion
  • 1 ½ cups frozen green peas, thawed and drained well
  • 2 cans sliced water chestnuts, drained
  • 1 pound chicken, cooked and chopped (leftover rotisserie chicken, etc.)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • Seasonings to flavor dressing (pick and choose according to taste, such as dill weed, paprika, garlic powder, seasoning salt, Tabasco, poultry seasoning, salt, pepper)
  • 1 cup freshly grated Parmesan cheese
  • Optional: sliced toasted almonds for garnish
  • NOTE: The layers of this recipe are easily adapted to vegetables of choice or those on hand, and to amounts. Use the recipe as a guideline as to veggies and measurements.


  1. Arrange lettuce in serving dish (sizes as noted in description above). Lightly tamp down lettuce layer, then sprinkle over top in layers: the celery, green onion, peas, water chestnuts and chicken.
  2. Blend together mayonnaise and sour cream. Mix in desired seasonings, take a taste and adjust as desired.
  3. Spread dressing over top of chicken layer. Cover and refrigerate an hour or more (up to overnight.)
  4. To serve, sprinkle Parmesan cheese over top. Garnish with almonds (optional).
  5. YIELD: Serves 12-16 potluck style, or about 8 generous servings for a luncheon.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 165g
Recipe makes 12 servings
Calories 415  
Calories from Fat 232 56%
Total Fat 26.29g 33%
Saturated Fat 7.02g 28%
Trans Fat 0.0g  
Cholesterol 37mg 12%
Sodium 285mg 12%
Potassium 423mg 12%
Total Carbs 33.27g 9%
Dietary Fiber 1.1g 4%
Sugars 1.98g 1%
Protein 11.96g 19%



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