Name: Make-Ahead Hearty Six-Layer Salad
Prep time: 20 min
Total time: 20 min
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

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

Make-Ahead Hearty Six-Layer Salad

pasta shells

canola oil

lettuce

hard-boiled large eggs, sliced

salt

pepper

chicken breast

(10 ounces) frozen peas, thawed

DRESSING:

mayonnaise

sour cream

green onions, chopped

Dijon mustard

TOPPINGS:

shredded Colby or Monterey Jack cheese

parsley

Family loved this salad.  I'm thinking  subbing leftover turkey for the chicken after Thanksgiving.

Did not think I would like this, but it was very good.  Made it for Easter and everyone loved it!

It was really good.  Perfect for work time lunch.

We love this salad! I followed the recipe exactly the first time, then tried making it using cooked shrimp (with a sprinkling of Old Bay) instead of chicken. The bottom layer was chopped tomatoes without the seeds and "runny stuff" then a mix of celery and green peppers before starting the lettuce. It also turned out to be excellent. I can't thank you enough for the recipe - we'll use it often!

Thanks for such a great salad. Since it has chicken in it, I make it when I want a light lunch or dinner and have a fruit medley for dessert. Since I'm gluten sensitive, I substituted rice for the pasta. Also sauteed the onion a little before adding it to the dressing because I just don't like raw onion. I'll make this again and again.

This is such a fresh salad. Made it just like the recipe except I don't like onions so I added finely diced celery and a pinch of celery seed. Recommend it for all potlucks.

This is a great salad, easy to make, light & tasty for the summer; however, I will be making it year around.

Fabulous. Love the ease and the make ahead. I put just a dash of cayenne to the dressing for spice. I planned having leftovers for lunch, not happening. Even the teenage boys wiped it out.

Very tasty, but at first glance I knew the recipe needed to be lightened up and it needed a dash of color.  I used lite mayo, lite sour cream,  whole grain shells and chopped red pepper.   Delicious!

Made this for the11st time. Very delicious. Plan to make again..No changes made to recipe.

This was served at Bridge Club last night.  It was great!!!

Great recipe! Very versatile to adjust to make it exactly how your family likes it. My husband and I love it exactly as is. The children don't like peas, so I added corn instead and they loved it. Will definitely be making this again!

Made this today for a small family gathering.  I did not add the peas, but did add baby leaf spinach, deli black olives and a shredded cabbage mix found in the grocery store.  It was a big hit and easy to make.

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD160133_020617_H.mp4

Learn to whip up our make ahead hearty six layer salad It's the perfect healthy(ish) dish for potlucks

Make-Ahead Hearty Six-Layer Salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

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