Overnight Layered Salad

This make-ahead layered salad is a potluck and cookout classic for good reason. Build it the night before, stash it in the fridge, and toss it right before serving. The thick mayonnaise dressing spread across the top acts like a seal, keeping the greens crisp underneath while the flavors meld overnight.

Lettuce and spinach form the base and top layers, with cubed cooked chicken, sliced radishes, celery, and shredded cheddar stacked in between. The radishes add a peppery crunch that wakes up the whole bowl.

The dressing is simple: mayonnaise spiked with Worcestershire sauce and dry mustard. It’s tangy and savory, and when you toss the whole salad together, it coats everything evenly.

Kitchen Tips

• Spread the dressing edge to edge. It needs to seal the top completely to block air from wilting the greens. Any gaps and the lettuce browns overnight.
• Use a clear glass bowl for the best presentation. You can see every colorful layer through the sides.
• Toss right before serving, not before. The whole point of the seal is keeping everything separate until the last minute. Tossing too early makes it soggy.
• Shred the lettuce and spinach rather than tearing into big pieces. Smaller pieces layer more evenly and dress more uniformly when tossed.

Variations

• Turkey club salad: Swap the chicken for cubed smoked turkey and add crumbled bacon to the layers.
• Ranch version: Replace the mayonnaise dressing with ranch dressing for a more herby, tangy flavor.
• Veggie only: Skip the chicken and add chopped broccoli, peas, and sliced mushrooms for a vegetarian option.