Betty's Chicken Salad
12 servings
Ingredients
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
Instructions
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.
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