bettys-chicken-salad

Betty's Chicken Salad

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  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    6 h 25 m
jsmisek
Recipe by  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

Adjust Servings

Original recipe yields 12 servings

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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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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