Cookbook:Chicken Rice Salad

| Side dishes |  Canadian Cuisine

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

Procedure

 * 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.