Chicken Stroganoff Salad with Walnuts
Posted by: Karen Sun, 21 Mar 2004, at 9:20 a.m.
2 cups egg noodles (dry)
2 cups fresh chopped mushrooms
3 tsp butter
3 cups boneless cooked diced chicken (any part may be used)
4 whole green onions, minced
1/2 cup mayonnaise
1 cup sour cream
3 tsp fresh lemon juice
Pepper to taste
1 cup chopped lightly toasted walnuts
Cook the noodles in salted boiling water until just tender, and drain. Melt the
butter in a frying pan. Lightly brown the mushrooms, and add (with any pan
juices) to the noodles. Stir in the chicken and green onions. Blend mayonnaise,
sour cream, lemon juice, salt, and pepper together. Mix into salad. Refrigerate
until needed. Just before serving, garnish with the walnuts.
Makes 6 servings.