Betty's Chicken Salad

Betty's Chicken Salad


"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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6 h 25 m servings 394 cals
Serving size has been adjusted!
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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I used Trader Joe's Just Chicken, used full-fat mayo, and didn't blanch the almonds--the only changes I made. The main thing I didn't care for is that it turned out all the same color. I wante...

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