Chicken Rice Salad
Source and licence
"Chicken Rice Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Rice_Salad, revision 4615189), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Rice_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615189
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
- 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.