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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

  • 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

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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