Cookbook:Chicken Rice Salad

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Chicken Rice Salad
Category	Salad recipes
Time	45 minutes
Difficulty

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

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.