Hot or Cold Chicken Salad

Recipe by Grandma Joan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    eggs, hard-boiled and chopped
  • 2
    cups instant rice, prepared as directed
  • 3
    cups cooked chicken, diced (I use leftover rotisserie chicken)
  • 12
    cup thinly sliced green onion (tops and bottoms)
  • 12
    cup slivered almonds
  • 12
    cup cashews
  • 1
    cup diced celery
  • 2
    ounces pimentos, diced (1/2 cup diced red bell pepper)
  • 34
    cup mayonnaise, I use light sometimes
  • 3
    tablespoons lemon juice
  • 12
    teaspoon lemon pepper
  • 1
    (10 1/2 ounce) can cream of chicken soup, I use fat-free (condensed)
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DIRECTIONS

  • In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
  • If salad seems dry add a little chicken stock to moisten.
  • If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.
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