7 Layer Chicken Salad

Warm weather is coming, and that means backyard gatherings, barbecues, and potlucks. If you want a colorful, crowd-pleasing salad that’s easy to prepare and looks beautiful on the table, this 7 Layer Chicken Salad is a perfect choice.

#LifeOfTheParty

This layered salad is fun to build and even more fun to serve. Use a tall, clear glass bowl so the bright layers are visible — they invite people to dig in. The recipe is flexible: swap ingredients to match what you have on hand or the vegetables your family prefers.

Makes 6 servings

Ingredients:

• 3 cups shredded cooked chicken
• 1/2 head iceberg lettuce, shredded
• 1 cup frozen organic peas, thawed
• 1 cup frozen organic sweet corn, thawed
• 1 cup pitted olives (green or black)
• 1 cup chopped celery (about 3 ribs)
• 1 pint fresh cherry tomatoes, halved

Dressing:

• 1 cup plain Greek yogurt
• Sea salt and freshly ground black pepper, to taste (about 1/4 teaspoon each)
• Juice of 1 fresh lemon
• 1 Tbsp Dijon mustard
• 2 fresh garlic cloves, minced
• 1 Tbsp raw honey

Instructions:

1. Whisk the dressing: In a small mixing bowl, combine the Greek yogurt, lemon juice, Dijon mustard, minced garlic, honey, and a pinch of salt and pepper. Taste and adjust seasoning as desired. Refrigerate the dressing until you’re ready to serve so the flavors meld.
2. Choose your bowl: Use a tall, clear glass bowl to show off the layers.
3. Layer the salad:
   1. First layer: Spread the shredded cooked chicken evenly across the bottom of the bowl.
   2. Second layer: Add the halved cherry tomatoes, distributing them so they create a colorful band.
   3. Third layer: Scatter the pitted olives over the tomatoes.
   4. Fourth layer: Add the thawed peas in an even layer.
   5. Fifth layer: Add the chopped celery for crunch.
   6. Sixth layer: Add the thawed sweet corn.
   7. Seventh layer: Finish with the shredded iceberg lettuce on top to create a bright, fresh finish.
4. 
5. Chill if desired: You can refrigerate the assembled salad, covered, for up to 24 hours before serving. Chilling helps the flavors settle and makes it easier to transport to gatherings.
6. 
7. Serve: When ready to serve, drizzle the chilled dressing over the top. Use a long-handled spoon to dig down through the layers, toss gently to combine, and serve immediately so the lettuce stays crisp.
8. 

Tips & Variations

• Olive swap: If your family prefers black olives, use those instead of green olives — either works well and changes the look slightly.
• Protein options: Leftover rotisserie chicken, poached chicken breast, or shredded turkey can be used in place of the shredded cooked chicken.
• Veggie swaps: If you prefer, substitute cucumbers, sliced bell peppers, or shredded carrots for one of the layers. The salad is forgiving and welcomes creativity.
• Make it crunchy: Add toasted sunflower seeds or chopped nuts on top just before serving for extra texture.
• Herb boost: Stir in a tablespoon of chopped fresh parsley, chives, or dill into the dressing for a fresher flavor.

Storage and Serving

Store any leftover salad, without dressing, in an airtight container in the refrigerator for up to 24 hours to keep the lettuce crisp. Keep the dressing separate and add it just before serving. If the salad sits dressed for too long it can become watery, so toss and serve soon after adding the dressing.

This salad is ideal for buffets, picnics, or casual dinners. It pairs well with grilled meats, crusty bread, or a bowl of chilled soup for a warm-weather meal.

Enjoy building this colorful, make-ahead salad and feel free to customize it to your taste. It’s a simple way to add a festive touch to any summer gathering.

— Rachel