A favorite of our family, my grandmother's chicken salad is a staple at picnics and barbecues, and is a welcome easy meal lunch or dinner. Our chicken salad has pasta, and is easily a main course. To change it up, I use different pastas; shells, twists, or bow ties. Any way you choose, it is a hit.
Boil eggs until hard boiled. Remove from water and refrigerate until cool. Cook pasta according to directions. Rinse and set aside to cool. Cut chicken into bite-sized pieces. Finely dice onions and celery. .Peel cooled eggs and chop. Add eggs, pasta, onions, celery, chicken in a large bowl. Add salt and pepper. Take 2 cups of mayonnaise and whisk 1/2 cup milk into it, making it 'pour-able'. Add to the bowl with other ingredients, and fold in thoroughly. Do the same with the remaining mayo and milk. Season to taste. Cover and refrigerate until chilled. (best overnight) When the salad is chilled throughout, it is possible that it may need to be re-seasoned, Occasionally, the salad absorbs the mayo, so a bit more may need to be added to restore its creaminess.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 308 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 219mg||67 %|
|Sodium 856.6mg||30 %|
|Potassium 326.9mg||9 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 64.4g|
|Protein 33.4g||48 %|
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Calories per serving: 720
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