Chicken Macaroni Salad Mold

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


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

Original recipe yields 4 servings
OK
  • 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 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 & Variations


  • 1-quart bowl or gelatin mold.

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