Make-Ahead Hearty Six-Layer Salad Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- toppings:
- 1/8 teaspoon pepper
- 1 cup mayonnaise
- 2 green onions chopped
- 1/4 cup sour cream
- 2 teaspoons dijon mustard
- dressing:
- 2 tablespoons minced fresh parsley
- 2 cups shredded cooked chicken breast
- 3 cups shredded lettuce
- 1-1/2 cups uncooked small pasta shells
- 3 large hard-cooked eggs sliced
- 1 package (10 ounces) frozen peas thawed
- 1 cup (4 ounces) shredded colby or monterey jack cheese
- Carbohydrate 28.8400165126509 g
- Cholesterol 61.4015625071023 mg
- Fat 9.31382063262762 g
- Fiber 0.837888336036036 g
- Protein 2.57016992607217 g
- Saturated Fat 1.75407171357247 g
- Serving Size 1 1 serving (121g)
- Sodium 198.845009484285 mg
- Sugar 28.0021281766149 g
- Trans Fat 5.87177656336741 g
- Calories 205 calories
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 Print Add to Recipe Box Email a Friend
