Chicken Rice Salad
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
Ingredients for 14 servings (1.9 kg) · the original recipe
Method
- 1
In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until smooth.
- 2
Add remaining ingredients and mix well using a spoon or fork.
- 3
Refrigerate for at least half an hour.
- 4
Top with a sprig of parsley and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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