Ingredients
8
cups bite-size pieces salad greens
1
small red onion, thinly sliced, separated into rings
2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2
small zucchini, thinly sliced (about 3 cups)
1
cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2
lb salami, thinly sliced, cut into fourths
2
cups cherry tomatoes, cut in half
1
cup reduced-calorie mayonnaise or salad dressing
1
tablespoon yellow mustard
1/2
teaspoon prepared horseradish
Parsley or watercress, if desired
Preparation
In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.
