Chicken Macaroni Salad Mold
Recipe: #23897
May 31, 2016
Categories: Chicken, One-Pot Meal, Baby Shower, Brunch, Mothers Day, Macaroni, more
"Perfect for for luncheons, potlucks, or summer brunches, if your serving more than four, make two of these"
Original is 4 servings
Ingredients
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- Garnish
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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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