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Betty's Chicken Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    6 h 25 m
jsmisek

jsmisek

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

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.
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