Layered Salad II

Source: Heather Phalen (1980)
Prep time: 8 1⁄3 hours


4 c
Iceberg lettuce (1 head, chopped)
1 c
celery (chopped)
1⁄2 c
green onions (chopped)
1⁄2 c
green pepper (chopped)
1 pk
frozen green peas (10-oz, cooked, drained and cooled)
2 1⁄2 c
diced chicken (diced)
1 cn
water chestnuts (8-oz, drained and sliced)
1 1⁄2 c
3⁄4 c
Parmesan cheese (grated)
1 lb
bacon (fried crisp and crumbled)


In a 9 x 13-inch pan, layer all ingredients, beginning with lettuce and ending with bacon. Cover and refrigerate 8 hours. Cut into squares to serve.