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Chicken Rice Salad

Chicken Rice Salad — a salad recipe, 15 ingredients, about 45 min.

45 min · Salad

contains dairycontains eggscontains nutscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup (120 ml) mayonnaise
  • ¼ cup (120 ml) plain yoghurt
  • ½ cup (120 g) walnuts, chopped
  • ½ cup (120 ml) condensed cream of mushroom soup
  • 3 hard boiled eggs, peeled and chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • 1 ½ teaspoon salt or less, to taste
  • 1 teaspoon pepper
  • ¼ teaspoon dry mustard
  • 3 cups (700 g) cooked rice, cooled
  • 2 cups (480 g) cooked chicken, cooled and chopped
  • ¼ cup (60 g) grated carrot
  • 2 tablespoons green onion, chopped
  • ½ cup (120 g) celery, chopped
Make it lactose-friendly
  • ¼ cup (120 ml) plain yoghurt → lactose-free or coconut yogurt
  • ½ cup (120 ml) condensed cream of mushroom soup → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until smooth.
  2. Add remaining ingredients and mix well using a spoon or fork.
  3. Refrigerate for at least half an hour.
  4. Top with a sprig of parsley and serve.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0