Cookbook:Chicken Rice Salad

Cookbook | Ingredients | Recipes | Side dishes | Canadian Cuisine

Chicken Rice Salad
Category	Salad recipes
Time	45 minutes
Difficulty

Chicken Rice Salad

Ingredients

• 3 cups (700g) of cooled, cooked rice
• 2 cups (480g) of cooled, cooked, chopped chicken
• 1/4 cup (60g) of grated carrot
• 2 tablespoons of green onion; chopped
• 1/2 cup (120g) of celery; chopped
• 1/2 cup (120ml) of mayonnaise
• 1/4 cup (120ml) of plain yoghurt
• 1/2 cup (120g) of walnuts; chopped
• 1/2 cup (120ml) of condensed cream of mushroom soup
• 3 hard boiled eggs; peeled and chopped
• 1 tablespoon of fresh parsley; chopped
• 1 teaspoon of lemon juice
• 1 1/2 teaspoon of salt or less, to taste
• 1 teaspoon of pepper
• 1/4 teaspoon of dry mustard

Procedure

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.