Six Layer Salad


  • 1-1/2 cups uncooked small pasta shells

  • 1 tablespoon vegetable oil

  • 3 cups shredded lettuce

  • 3 large 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


  • 1 cup mayonnaise

  • 1/4 cup sour cream

  • 2 green onions, chopped

  • 2 teaspoons Dijon mustard


  • 1 cup shredded Colby or Monterey Jack cheese

  • 2 tablespoons minced fresh parsley


  • 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.

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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