Good morning here we will give you a recipe tricia's eight layer salad which is delicious The way making it is very not too difficult. You just need to be careful to get results from tricia's eight layer salad which has aroma and taste that can evoke our tastes.

So that the result of tricia's eight layer salad, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare tricia's eight layer salad the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for prepare

1. Use 2 large chicken breasts
2. Prepare 1/2 tsp garlic powder
3. Use 1/2 tsp onion powder
4. Use 2 tbls extra virgin olive oil
5. Prepare 1 tbls balsamic vinegar
6. Prepare 1 head iceberg lettuce
7. Take 1 bunch green onions
8. Prepare 1 cup frozen green peas
9. Prepare 2 avocados
10. Take 1 large cucumber
11. Use 1 cup Tricia's homemade mayo
12. Take 1 cup goat cheese

Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even. For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion. For the French dressing: Put the vinegar.

How to make Tricia's Eight Layer Salad:

1. Slice chicken breasts very thin and season with garlic, onion powder and salt
2. Preheat pan over medium heat.
3. Add oil, seasoned chicken and balsamic vinegar. Saute until chicken is cooked through and slightly brown
4. In large casserole dish layer chopped ingredients: lettuce, green onions, peas, cucumber, avocado, mayo, chicken and top with goat cheese.
5. Done and ready to serve!

In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Fold in the pecans until fully incorporated. Transfer the pecans to the prepared baking sheet. To prepare the salad: Spread the lettuce in a large serving bowl. Drizzle half the dressing over the lettuce.

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