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Make-Ahead Hearty Six-Layer Salad Recipe

Make-Ahead Hearty Six-Layer Salad Recipe photo by Taste of Home

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

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Make-Ahead Hearty Six-Layer Salad Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

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Ingredients

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 hard-cooked 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 Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup sour cream
2 green onions, chopped
2 teaspoons Dijon mustard
TOPPINGS:
1 cup (4 ounces) shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Directions

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
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.
Just before serving, sprinkle with cheese and parsley. Yield: 12 servings.

Originally published as Make-Ahead Hearty Six-Layer Salad in Taste of Home August/September 2012, p36

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Reviews for Make-Ahead Hearty Six-Layer Salad

Make-Ahead Hearty Six-Layer Salad

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Reviewed on Jan. 18, 2013 by texasczech

Thanks for such a great salad. Since it has chicken in it, I make it when I want a light lunch or dinner and have a fruit medley for dessert. Since I'm gluten sensitive, I substituted rice for the pasta. Also sauteed the onion a little before adding it to the dressing because I just don't like raw onion. I'll make this again and again.

Reviewed on Aug. 07, 2012 by dianeprice1

This was served at Bridge Club last night. It was great!!!

Reviewed on Aug. 05, 2012 by judydegraaf

This is a great salad, easy to make, light & tasty for the summer; however, I will be making it year around.