BETTY'S CHICKEN SALAD

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Betty's Chicken Salad image

Great on a warm summer day and kid-approved! Great for wedding and baby showers. Some planning ahead with having to cook the chicken, noodles, and eggs but definitely worth the extra effort!

Provided by jsmisek

Categories     Salad

Time 6h25m

Yield 12

Number Of Ingredients 9

10 ounces seashell pasta
4 cups cubed cooked chicken
3 cups chopped celery
⅔ cup blanched slivered almonds
2 cups reduced-fat mayonnaise
¼ cup lemon juice
1 teaspoon salt
⅔ teaspoon ground black pepper
8 hard-cooked eggs, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.
  • Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 23.2 g, Cholesterol 190.3 mg, Fat 23.9 g, Fiber 1.8 g, Protein 21.9 g, SaturatedFat 4.5 g, Sodium 559.2 mg, Sugar 3.7 g

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