Betty's Chicken Salad recipe

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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 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
servingSize: -
sodium: 559.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

12 servings

Recipe Note

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!

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