Crunchy Chicken Salad

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!