Real Recipes From Real Home Cooks ®

six-layer chicken salad

★★★★★ 1
a recipe by
Luann Crownover
Chillicothe, TX

Great idea for a picnic or other get-together!

★★★★★ 1
serves 12
prep time 20 Min

Ingredients For six-layer chicken salad

  • 1 1/2 c
    uncooked small pasta, such as shells or elbows
  • 1 Tbsp
    olive oil, light
  • 3 c
    shredded lettuce
  • 3
    hard boiled eggs, sliced
  • 1/4 tsp
  • 1/8 tsp
  • 2 c
    chicken breast, shredded
  • 1 pkg
    frozen peas, thawed
  • 1 c
  • 1/4 c
    sour cream
  • 2
    green onions, chopped
  • 2 tsp
    dijon mustard
  • 1 c
    cheese, colby or monterey jack, shredded
  • 2 Tbsp
    fresh parsley, minced

How To Make six-layer chicken salad

  • 1
    Cook pasta according topackage directions; drain and rinse with cold water. Drizzle with olive oil and toss to coat.
  • 2
    In a large bowl, layer first the shredded lettuce and top with pasta and then egg slices. Sprinkle with the salt and pepper. Finally, layer the chicken and the peas.
  • 3
    In a small bowl, mix dressing ingredients until well blended. Spread over the top of the layers. Cover with plastic wrap and refrigerate several hours or overnight.
  • 4
    Before serving, sprinkle with the cheese and minced parsley.

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