COLORFUL LAYERED SALADS HAVE BEEN A HOLIDAY tradition in some Southern families for almost a century, served either on an elaborate Thanksgiving or Christmas buffet or, with no more than cheese toast or biscuits, at casual brunches. I’ve seen these salads layered with cubed ham or beef, hard-boiled eggs, various cheeses and blanched vegetables, red onions, and heaven knows what else, but this particular play on the club sandwich I find especially enticing. Obviously, leftover roast turkey breast might be substituted for the chicken—despite James Beard’s proclamation to me once that “no turkey should be allowed to get close to a country club or the club car on a train.”

Makes 6 to 8 servings

INGREDIENTS

• 3 cups shredded romaine lettuce
• 3 large ripe tomatoes, coarsely chopped
• One 9-ounce package frozen peas, thawed, blanched, and drained
• 1 1⁄2 pounds boneless chicken breast, cooked, skinned, and cubed
• One 8-ounce can water chestnuts, drained
• 1⁄2 pound lean bacon, fried crisp and crumbled
• 5 scallions (part of green tops included), sliced crosswise into 1⁄4-inch rounds
• Freshly ground black pepper to taste
• 1 1⁄2 cups mayonnaise

INSTRUCTIONS

1. In a large glass salad bowl, arrange the shredded romaine lettuce, coarsely chopped tomatoes, thawed and drained peas, cubed cooked chicken breast, drained water chestnuts, crumbled bacon, and sliced scallions in separate colorful layers.
2. Season the layered ingredients with freshly ground black pepper.
3. Spoon the mayonnaise in an even layer over the top of the salad.
4. Cover the salad bowl with plastic wrap and chill it for 1 hour.
5. When ready to serve, present the salad to guests for visual appeal.
6. Toss the salad to thoroughly blend all the ingredients with the mayonnaise.
7. Serve the salad on salad plates.