Betty’s Chicken Salad

Ingredients

• 10 ounces seashell pasta
• 4 cups cubed cooked chicken
• 3 cups chopped celery
• 2/3 cup blanched slivered almonds
• 2 cups reduced-fat mayonnaise
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2/3 teaspoon ground black pepper
• 8 hard-cooked eggs, chopped

Directions

Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.

Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.