Chicken Macaroni Salad Mold

15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #23897

May 31, 2016



"Perfect for for luncheons, potlucks, or summer brunches, if your serving more than four, make two of these"

Original is 4 servings
  • Garnish

Nutritional

  • Serving Size: 1 (215 g)
  • Calories 275.8
  • Total Fat - 7.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 42.8 mg
  • Sodium - 444 mg
  • Total Carbohydrate - 27.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 4.5 g
  • Protein - 26.6 g
  • Calcium - 128.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cook macaroni in boiling water for approximately 5 minutes. Don’t overcook; it should be al dente– a little on the firm side. Rinse with cold water and drain well.

Step 2

In a large bowl, stir together all of the ingredients. Stir until thoroughly combined.

Step 3

Grease a 1-quart bowl or gelatin mold. Press the mixture firmly into the mold.

Step 4

Cover and refrigerate at least 3 hours.

Step 5

Turn out onto a plate, place sliced radish and sliced eggs around the salad.

Tips


  • 1-quart bowl or gelatin mold.

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