I absolutely LOVE this salad recipe! It is so 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. :)
Ingredients:
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
Dressing Ingredients:
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
Directions:
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.
Enjoy!
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