Betty's Chicken Salad

0
jsmisek 0

"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!"

Ingredients 6 h 25 m {{adjustedServings}} servings 394 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Holiday Chicken Salad

The cranberries provide the seasonal punch to this tasty salad.

Grilled Chicken Salad with Seasonal Fruit

An amazing main dish salad that stars grilled chicken and fresh seasonal fruit.

Footnotes

  • Cook's Note:
  • I cook the chicken in a deep casserole dish 1/2 filled with water. Put in chicken, cover and cook for about an hour. Cut chicken breast in 1/2 to make sure it's not pink. Serve with rolls, jello and pickles.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 0

  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.