Chicken Rice Salad
Chicken rice salad is a make-ahead dish that turns leftover rice and cooked chicken into a creamy main for a crowd. The dressing combines mayonnaise, yoghurt and condensed mushroom soup, with a little dry mustard and lemon to keep it from tasting heavy. Walnuts, celery and grated carrot add crunch against the soft rice, and chopped egg makes it more filling. It needs a rest in the fridge before serving.
Instructions
Put the mayonnaise, yoghurt, condensed cream of mushroom soup, lemon juice, salt, pepper and dry mustard into the serving bowl. Whisk until the dressing is smooth and no streaks of soup remain.
Add the cooled rice, cooled chicken, walnuts, chopped eggs, parsley, carrot, green onion and celery. Stir with a spoon or fork until everything is evenly coated in the dressing.
Taste and add a little more salt if it needs it, keeping in mind the amount in the dressing is meant to be adjusted to your liking.
Cover the bowl and refrigerate for at least half an hour so the flavors settle together.
Top with a sprig of parsley and serve cold.
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