Betty's Chicken Salad recipe
All Recipes Salad
Ingredients
- 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
Nutrition Info
- 393.5 caloriescarbohydrate: 23.2 gcholesterol: 190.3 mgfat: 23.9 gfiber: 1.8 gprotein: 21.9 gsaturatedFat: 4.5 gservingSize: -sodium: 559.2 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Betty's Chicken Salad
Directions
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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.