Ingredients
Everything you'll need to make this recipe
1
½ cup (120 ml) mayonnaise
2
¼ cup (120 ml) plain yoghurt
3
½ cup (120 g) walnuts, chopped
4
½ cup (120 ml) condensed cream of mushroom soup
5
3 hard boiled eggs, peeled and chopped
6
1 tablespoon chopped fresh parsley
7
1 teaspoon lemon juice
8
1 ½ teaspoon salt or less, to taste
9
1 teaspoon pepper
10
¼ teaspoon dry mustard
11
3 cups (700 g) cooked rice, cooled
12
2 cups (480 g) cooked chicken, cooled and chopped
13
¼ cup (60 g) grated carrot
14
2 tablespoons green onion, chopped
15
½ cup (120 g) celery, chopped
Instructions
Step-by-step guide to making this recipe
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.