light and tangy, and it has a great crunch to it that makes it super delicious! I got this recipe from my sister-in-law. She makes this salad every year for her pre-school Mother's Day Brunch.
This would be a great salad for a picnic. You can make everything ahead of time and then just assemble it all last minute.
It is also a great way to use up some of those left-over eggs from Easter. :)
4 chicken breasts, cooked and diced
3 sticks of celery, chopped
2 carrots, grated
4 green onions, diced
8 hard-boiled eggs, chopped
1 bag (12 oz) chow mein noodles
1 1/2 cup mayo
1 cup Miracle Whip
1/2 cup milk
1 tsp pepper
2 TBS honey mustard
2 TBS Johnny's season salt (I used Lawry's - don't know if there is a difference?)
1 TBS lemon juice
Whisk together all ingredients for the dressing. Store in refrigerator until ready to use.
In large bowl, combine all salad ingredients except for the chow mein noodles.
Stir in dressing a little at a time until you get as much as you want. (I used all of it, and it was a little too strong for me.)
Right before serving, stir in the chow mein noodles. Otherwise they will get soggy.