Chicken Rice Salad

Name: Chicken Rice Salad
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

| Side dishes | Canadian Cuisine

Category: Salad

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

Instructions

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

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