Easy Seven Layer Salad Recipe

A glass bowl filled with a Seven Layer Salad including lettuce, tomatoes, peas, corn, cucumbers, cheese, and topped with bacon bits.

This Seven Layer Salad recipe is a colorful, delicious, and satisfying dish perfect for your next potluck or side dish at home. It's a fresh mix of veggies, protein, and a homemade dressing that combines to deliver a punch of flavor and texture. Whether you're making it for a family dinner or a gathering, everyone will be asking for seconds!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Salad

Cuisine: American

Keyword: 7 layer salad, seven layer salad

Servings:

Calories: 223kcal

Author: Mandy Applegate

Ingredients

2 chicken breasts in filets
1 tablespoon olive oil
1 tablespoon Italian seasoning or your favorite seasoning mix
Salt and pepper
½ head of iceberg lettuce shredded
1 cup frozen organic peas thawed
1 cup frozen organic sweet corn thawed
1 cup chopped celery about 3 ribs
1 pint fresh cherry tomatoes halved
½ cup bacon cooked and chopped

For the dressing:

1 cup Greek yogurt plain
¼ teaspoon salt
¼ teaspoon pepper
1 lemon juiced
1 tablespoon Dijon mustard
2 fresh garlic cloves minced
1 tablespoon raw honey

Instructions

Preheat the oven to 180ºC (350°F).
Dry the chicken breast filets and season them with olive oil, Italian seasoning, salt, and pepper. Place them on a baking sheet and bake for 20 minutes or until fully cooked. Let them cool and dice.
2 chicken breasts, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, Salt and pepper
In a small mixing bowl, whisk all of your dressing ingredients then refrigerate until ready to use.
1 cup Greek yogurt, ¼ teaspoon salt, 1 lemon, 1 tablespoon Dijon mustard, 2 fresh garlic cloves, 1 tablespoon raw honey, ¼ teaspoon pepper
To assemble, use a tall clear glass bowl.
Arrange the salad by layering the lettuce, tomatoes, peas, corn, celery, chicken and bacon.
½ head of iceberg lettuce, 1 cup frozen organic peas, 1 cup frozen organic sweet corn, 1 cup chopped celery, 1 pint fresh cherry tomatoes, ½ cup bacon
Once ready to serve, drizzle your dressing over the top of the salad and mix.
Serve this salad with a long handle spoon to dig deep, toss and enjoy!

Notes

Dressing: Taste the dressing before adding it to the salad. Depending on your preference, you might want a bit more lemon for tartness or honey for sweetness.

Layer Firmly: Pack each layer slightly to keep the ingredients from shifting. This ensures every spoonful gets a bit of everything.

Bacon: For extra crispness, sprinkle the bacon on top just before serving instead of mixing it in early. This keeps it nice and crunchy.

Vegetables: Feel free to switch up the vegetables based on what’s in season or your personal favorites. For example, red onions or sliced cucumbers can add a nice bite.

Cheese: For an extra layer of flavor, sprinkle some grated sharp cheddar or Parmesan cheese between the layers or on top before serving.

Make It Meatier: If you want more protein, adding diced ham or turkey can be a great touch.

Make Ahead: This salad is perfect for preparing ahead of time. Just layer it up and cover it with plastic wrap to keep in the fridge. If using a dressing, add it just before serving to keep everything crisp.

Storage and Reheating Instructions

Airtight and Cool: Store any leftover salad in an airtight container, and refrigerate the leftover salad. It’s best to consume it within 3-4 days for optimal freshness and to ensure the ingredients don’t start to wilt or lose their crunch.

Dressing on the Side: If you anticipate having leftovers, serve the dressing on the side. This way, the layers don’t get soggy from sitting in the dressing too long.

Revive the Crunch: If the salad does start to look a bit limp, a quick freshening trick is to add some fresh chopped veggies to the mix when you serve it again.

Nutrition

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