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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Canada · Salad

Chicken Rice Salad

45 minutes

Allergens named in the ingredients: Eggs, Milk, Tree nuts, Celery, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  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.