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Make-Ahead Hearty Six-Layer Salad

15 reviews
Total Time
Prep: 20 min. + chilling

Recipe by Noreen Meyer, Madison, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated 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.