Layered Salad

4 cups      torn mixed greens
2 1/2 cups  chopped, cooked chicken
2           small tomatoes, cut in thin wedges
1           10 oz package frozen kernel corn or peas, 
                          thawed
1/4 cup     chopped red onion
1 1/2 cups  sliced celery
1 cup       mayonnaise or salad dressing
1           8 oz carton sour cream dip (try jalapeno,
            avocado, bacon and horseradish or chive)
1           8 oz package shredded cheddar cheese
1/2 cup     sliced radishes

In a large, clear glass salad bowl (with straight sides
and a flat bottom), layer the torn mixed greens,
chicken, tomatoes, corn or peas, red onion and sliced
celery. 

For dressing, in a small mixing bowl combine mayonnaise
or salad dressing, and sour cream dip.  Stir till well
blended.  Spread dressing over top of the salad. Cover
and chill up to 24 hours. 

To serve, sprinkle with shredded cheese and garnish
with radish slices. 

Contributed by Stephanie da Silva