Make-Ahead Hearty Six-Layer Salad

Total Time:Prep: 20 min. + chilling

Recipe by Noreen Meyer, Madison, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 16, 2024

This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It is easy to make, can be assembled ahead of time and looks marvelous. —Noreen Meyer, Madison, Wisconsin


Test Kitchen Tips
  • Layer in other greens for the lettuce if you prefer. Baby spinach and peppery arugula are great choices.
  • Lighten things up by using low-fat sour cream and mayonnaise.

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    Make-Ahead Hearty Six-Layer Salad

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    Yield:12 servings
    Prep:20 min
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    Ingredients

    • 1-1/2 cups uncooked small pasta shells
    • 1 tablespoon canola oil
    • 3 cups shredded lettuce
    • 3 hard-boiled large eggs, sliced
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 cups shredded cooked chicken breast
    • 1 package (10 ounces) frozen peas, thawed
    • dressing:
      • 1 cup mayonnaise
      • 1/4 cup sour cream
      • 2 green onions, chopped
      • 2 teaspoons Dijon mustard
    • toppings:
      • 1 cup shredded Colby or Monterey Jack cheese
      • 2 tablespoons minced fresh parsley
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    Directions

    1. 1
      Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
    2. 2
      Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight.
    3. 3
      Just before serving, sprinkle with cheese and parsley.

    Nutrition Facts

    3/4 cup: 310 calories, 22g fat (5g saturated fat), 84mg cholesterol, 287mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 14g protein.
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