This show-stopping Layered Chicken and Vegetable Salad is fresh, creamy, and made for sharing, with tender chicken, sweet corn, and grated cheese in every colorful spoonful. It is a high-protein, party-ready dish that looks as good as it tastes, especially when served chilled with olives and cherry tomatoes on top. If you love layered salads, you will also enjoy our Chicken, Corn, and Cheese Salad and our Fitness Layered Chicken Salad.
Ingredients
- 300 g (10 oz) boiled chicken breast, diced
- 1 onion, marinated (1 onion + 3 tbsp water + 1/2 tsp sugar + pinch of salt + 1.5 tsp 9% vinegar)
- 2 medium boiled carrots, grated
- Fresh parsley
- 4 eggs, boiled and grated
- 1/2 can corn
- 100 g (1 cup) grated cheese
- For the dressing: equal parts mayonnaise and sour cream
- For garnish: olives, cherry tomatoes, herbs, corn
Instructions
- Marinate the sliced onion 15 minutes, then drain.
- Layer in a dish: chicken, marinated onion, carrots, eggs, corn, cheese — spreading a thin layer of the mayo-sour cream dressing between layers.
- Decorate the top with olives, cherry tomatoes, herbs, and corn. Chill before serving.
Tips
- Chill the salad for at least 30 minutes so the layers set and the flavors meld.
- Spread the dressing thinly between layers to keep the salad creamy without becoming heavy.
- Make it a few hours ahead for a party, and add the garnish just before serving for the freshest look.
Nutrition (per 100 g): 164.1 kcal, protein 12.7 g, fat 11.6 g, carbs 1.9 g.
For more salad inspiration and cooking guidance, explore the recipes at Allrecipes and Serious Eats.