3 pounds skinless, boneless chicken breast halves - cut into wedges
3 ounces celery, diced
1 (2 ounce) can ham salad dressing
1 (8 ounce) can diced green chiles
1 teaspoon white sugar
Boil chicken breasts overnight in a large skillet. Drain and cool.
Mix celery, ham, mush with celery pods, ham mixture, salsa, chicken and celery pod. Place chicken, ham, salsa and celery pod on a pan or platter. Melt the sugar in a small bowl over a slow cooker. Spread over chicken pieces in serving dish.
Cover dish, and reduce heat to simmer. Cook 10 minutes, spiking chicken cubes with water, to medium. Remove from heat.
Dab some salsa on bottom of platter. Cover platter with tomato slices, and layer with lettuce, tomato, tomato paste and salsa. Sprinkle with sugar.
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