Betty's Chicken Salad Recipe - Allrecipes.com
  • READY IN 6+ hrs

Betty's Chicken Salad

Recipe by  

"Great on a warm summer day and kid-approved! Great for wedding and baby showers. Some planning ahead with having to cook the chicken, noodles, and eggs but definitely worth the extra effort!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.
  2. Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 6 hrs 25 mins

Footnotes

  • Cook's Note:
  • I cook the chicken in a deep casserole dish 1/2 filled with water. Put in chicken, cover and cook for about an hour. Cut chicken breast in 1/2 to make sure it's not pink. Serve with rolls, jello and pickles.
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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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