Chicken Noodle Salad Recipe
Ingredients
| 6 ounces medium egg noodles | ||
| Salad oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic salt | 1 1/2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| 1 teaspoon each dry mustard and crumbled rosemary | ||
| Pepper | 1/2 Teaspoon | |
| 3 cups cold shredded cooked chicken | ||
| 1/2 cup each chopped parsley and thinly sliced green onion | ||
| 4 cups each lightly packed broken spinach and chicory leaves, or 8 cups lightly packed broken spinach leaves | ||
Directions
Cook noodles according to package directions; drain, rinse well in cold water, and drain again.
Combine salad oil, lemon juice, garlic salt, sugar, mustard, rosemary, and pepper; blend well.
In a large bowl, mix together noodles and chicken.
Add dressing and toss gently.
Cover and chill for at least 1 hour or up to 4 hours.
Combine salad oil, lemon juice, garlic salt, sugar, mustard, rosemary, and pepper; blend well.
In a large bowl, mix together noodles and chicken.
Add dressing and toss gently.
Cover and chill for at least 1 hour or up to 4 hours.
Chef
