6 layer salad

This year, we introduced a new recipe into our typical "Easter with the family" food spread. I've seen several recipes for this 6 layer salad before, all with slight variations, but since I'd given up mammals for Lent, any recipe including bacon was out of the question.

Mom found this recipe at Taste of Home online. We both get the magazine in the mail, but I'm glad she is starting to use her iPhone for more than just group messaging!  I particularly like this recipe because of the chicken, it's super simple, and also because you make it the night before and less worry in the morning.

From Taste of Home

Ingredients

1 1/2 cups uncooked small pasta shells

1 tbsp vegetable oil

3 cups shredded lettuce (I recommend red leaf or romaine)

3 hard boiled eggs, sliced

1/4 tsp salt

1/8 tsp pepper

2 cups shredded cooked chicken breast

1 package (10 oz) frozen peas, thawed

Dressing

1 cup mayo

1/4 cup sour cream

2 green onions, chopped

2 tsp Dijon mustard

Toppings

1 cup (4 oz) shredded Colby or Monterey Jack cheese (we used Colby)

2 tbsp minced fresh parsley

Directions

1. Cook pasta according to package; drain and rinse with cold water.  Drizzle with oil and toss to coat
2. Place the lettuce in a 2 1/2 qt. glass serving bowl; top with pasta and eggs. (It could look more aesthetically pleasing to stand your eggs up sideways against the glass if you're into the whole presentation thing!) Sprinkle with salt and pepper.
3. Layer chicken and peas.
4. In a small bowl, mix dressing ingredients until blended and spread over top. Refrigerate, covered, overnight.
5. Just before serving, sprinkle with cheese and parsley.