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Ingredients
- Dressing:
- 1 1/2 Cups Small Pasta Shells, uncooked
- 1 Tbs. Vegetable Oil
- 3 Cups Lettuce, shredded
- 3 Cups Hard Cooked Eggs, sliced
- 1/4 tsp. Salt
- 1/8 tsp. Pepper
- 2 Cups Cooked Chicken Breast, shredded
- 1 Pkg. (10 oz.) Frozen Peas, thawed
- 1 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 2 Green Onions, chopped
- 2 tsp. Dijon Mustard
- Toppings:
- 1 Cup Cheddar Cheese, shredded
- 2 Tbs. Minced Fresh Parsley
Details
Preparation
Step 1
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 quart 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.
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