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Make-Ahead Hearty Six-Layer Salad

15 reviews
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

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

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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.

    • Watch How to Make Make-Ahead Hearty Six-Layer Salad

    Test Kitchen Approved

    Make-Ahead Hearty Six-Layer Salad

    15 reviews
    Prep Time 20 min
    Yield 12 servings

    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
    Text Ingredients

    Directions

    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.

    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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