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

Make-Ahead Hearty Six-Layer Salad Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings


  • 1-1/2 cups uncooked small pasta shells
  • 1 tablespoon vegetable oil
  • 3 cups shredded lettuce
  • 3 large 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
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 green onions, chopped
  • 2 teaspoons Dijon mustard
  • 1 cup (4 ounces) shredded Colby or Monterey Jack cheese
  • 2 tablespoons minced fresh parsley


  1. Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
  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. 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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Reviewed Nov. 9, 2015

"Fabulous. Love the ease and the make ahead. I put just a dash of cayenne to the dressing for spice. I planned having leftovers for lunch, not happening. Even the teenage boys wiped it out."

Reviewed Apr. 15, 2014

"Made this today for a small family gathering. I did not add the peas, but did add baby leaf spinach, deli black olives and a shredded cabbage mix found in the grocery store. It was a big hit and easy to make."

Reviewed Apr. 12, 2014

"Excellent! So delicious."

Reviewed Mar. 14, 2014

"This is such a fresh salad. Made it just like the recipe except I don't like onions so I added finely diced celery and a pinch of celery seed. Recommend it for all potlucks."

Reviewed Jan. 18, 2013

"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."

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