Make-Ahead Hearty Six-Layer Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1-1/2 cups uncooked small pasta shells
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1 tablespoon canola oil
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3 cups shredded lettuce
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3 hard-boiled large eggs, sliced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 cups shredded cooked chicken breast
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1 package (10 ounces) frozen peas, thawed
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DRESSING:
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1 cup mayonnaise
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1/4 cup sour cream
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2 green onions, chopped
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2 teaspoons Dijon mustard
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TOPPINGS:
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1 cup shredded Colby or Monterey Jack cheese
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2 tablespoons minced fresh parsley
Directions
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1.
Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat.
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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.
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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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