May 31, 2016
Lunch, Main Dish, Poultry,
Chicken, Dairy, Pasta, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Weeknight Meals, Refrigerator, Cooked Chicken or Beef, Cooked Chicken, Macaroni more
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"Perfect for for luncheons, potlucks, or summer brunches, if your serving more than four, make two of these"
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.
In a large bowl, stir together all of the ingredients. Stir until thoroughly combined.
Grease a 1-quart bowl or gelatin mold. Press the mixture firmly into the mold.
Cover and refrigerate at least 3 hours.
Turn out onto a plate, place sliced radish and sliced eggs around the salad.
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