A rich, layered salad with roasted peppers, eggs, chicken, and a creamy dressing. Perfect for holiday tables or family-style lunches. Best served chilled so all the flavors blend together into a soft, creamy, slightly smoky dish.
Ingredients:
- 1.1–1.3 lb roasted and peeled bell peppers (about 2.5–3 cups sliced)
- 6 large hard-boiled eggs
- 10.5 oz cooked chicken breast (about 1 ½ cups diced)
- 1 1/4 cups mayonnaise
- 1 1/4 cups sour cream
- 3.5 oz shredded cheese (about 1 cup, mild cheddar or gouda works great)
- 1 small garlic clove, finely grated (optional, for extra flavor)
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- A handful of fresh parsley, chopped (for garnish and freshness)
Instructions:
Drain roasted peppers very well and slice into thin strips.
Slice hard-boiled eggs into even rounds.
Cut cooked chicken breast into small, bite-sized cubes.
In a bowl, mix mayonnaise, sour cream, grated garlic (if using), a pinch of salt, and a little black pepper until smooth and creamy.
Choose a clear glass serving bowl for best presentation.
Start layering:
- First layer: roasted pepper strips, lightly seasoned with salt and a few drops of apple cider vinegar
- Spread a thin layer of creamy dressing
- Add a layer of sliced eggs
- Spread more dressing evenly
- Add a layer of diced chicken
Repeat layers until all ingredients are used.
Finish with a final smooth layer of creamy dressing and top generously with shredded cheese.
Sprinkle fresh parsley on top for color and freshness.
Cover and chill for at least 1 hour before serving so the layers become soft, rich, and fully combined in flavor.
