6-Layer Salad


  • For the salad:
  • 1 1/2 cups small pasta shells
  • 1 tablespoon canola oil
  • 3 cups lettuce, shredded
  • 3 large eggs, hard-boiled and sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chicken breast, cooked and shredded
  • 1 (10-ounce) package frozen peas, thawed
  • For the dressing:
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 green onions, chopped
  • 2 teaspoons Dijon mustard
  • For the toppings:
  • 1 cup Colby or Monterey Jack cheese, shredded
  • 2 tablespoons parsley, minced


  1. Cook the pasta according to the package directions.
  2. Drain and rinse the pasta with cold water.
  3. Toss the cooked pasta with the canola oil.
  4. Place the lettuce in a 2 1/2-quart glass serving bowl.
  5. Add the pasta on top of the lettuce and then add the eggs on top of the pasta.
  6. Sprinkle the eggs with the salt and the pepper.
  7. Layer the chicken on top of the eggs and then the peas on top of the chicken.
  8. In a small bowl, whisk together the mayo, the sour cream, the green onions, and the mustard until blended.
  9. Spread the dressing over the top of the salad.
  10. Cover and refrigerate the salad for at least 3 hours and up to overnight.
  11. Sprinkle with the cheese and the parsley and serve.

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