Chicken Rice Salad with Creamy Mushroom Dressing

Introduction

The dressing combines mayonnaise, yoghurt, and condensed cream of mushroom soup, so the cooled rice and chopped chicken stay coated without getting heavy. A 30-minute chill gives the salad time to firm up and lets the celery, walnuts, and green onion stand out against the softer rice and eggs. You can use it for meal prep, a packed lunch, or a make-ahead dish for a table spread.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6

Ingredients

• ½ cup (120 ml) mayonnaise
• ¼ cup (120 ml) plain yoghurt
• ½ cup (120 g) walnuts, chopped
• ½ cup (120 ml) condensed cream of mushroom soup
• 3 hard boiled eggs, peeled and chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• 1 ½ teaspoon salt or less, to taste
• 1 teaspoon pepper
• ¼ teaspoon dry mustard
• 3 cups (700 g) cooked rice, cooled
• 2 cups (480 g) cooked chicken, cooled and chopped
• ¼ cup (60 g) grated carrot
• 2 tablespoons green onion, chopped
• ½ cup (120 g) celery, chopped

Instructions

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.

Variations

• Replace the walnuts with toasted pecans or sliced almonds if you want a different nut flavor while keeping the same crunch.
• Swap the green onion for finely chopped chives for a milder onion note that blends more quietly into the salad.
• Use brown rice in place of the cooked rice for a firmer texture and a slightly nuttier finish.
• Increase the grated carrot to ½ cup if you want a little more sweetness and color without changing the structure of the salad.
• Replace part of the mayonnaise with extra plain yoghurt for a lighter, tangier dressing that is a bit less rich.

Tips for Success

• Make sure the cooked rice is fully cooled before mixing, or the dressing will loosen and turn gummy.
• Whisk the mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until completely smooth so the salad coats evenly.
• Chop the chicken, eggs, celery, and walnuts to a similar size so you get a balanced bite instead of large pockets of one ingredient.
• After the 30-minute chill, taste before serving because the rice absorbs seasoning and may need a final adjustment of salt or pepper.
• Mix with a spoon or fork gently once the hard boiled eggs go in so they hold their shape instead of disappearing into the dressing.

Storage and Reheating

Store the salad in an airtight container in the fridge for up to 3 days. If you are making it ahead, keep it well covered so the rice does not dry out.

FAQ

Can you make this a day ahead?

Yes. In fact, it improves after a few hours in the fridge because the dressing settles into the rice and chicken more evenly.

What kind of cooked rice works best?

Use rice that is cooked through but not soft or sticky. Long-grain rice usually gives the cleanest texture and keeps the salad from turning dense.

Can you use leftover rotisserie chicken?

Yes, as long as it is cooled before mixing. Chop it small so it distributes evenly through the rice.

Can you leave out the walnuts?

Yes. The salad will lose some crunch, but the texture still works well if you keep the celery for freshness.