Bettys 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!

INGRIDIENT

10 ounces seashell pasta

4 cups cubed cooked chicken

3 cups chopped celery

⅔ cup blanched slivered almonds

2 cups reduced-fat mayonnaise

¼ cup lemon juice

1 teaspoon salt

⅔ teaspoon ground black pepper

8 hard-cooked eggs, chopped

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 394 calories; protein 21.9g; carbohydrates 23.2g; fat 23.9g; cholesterol 190.3mg; sodium 559.2mg.

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