The F.U.N. Place Recipe Box Archives

Chicken Macaroni Salad

1. Arrange the pepper halves skin side up on a cookie sheet, broil 6 inches from the heat turning once, until charred and soft about 5 - 8 minutes. Peel and remove seeds, slice the peppers into 1 x 1/4 inch strips.

2. Cook the pasta following the directions on the package, drain and place into a large bowl.

3. Stir together the mayonnaise, sour cream, eggs, lemon juice, mustard, capers, salt and pepper into a medium size bowel. Spoon the dressing over the pasta, add the chicken and toss to blend well.

4. Reserve 8 red pepper strips to garnish, chop the remaining strips and add to the salad along with the onion and celery. Toss well to mix, cover and refrigerate until ready to serve up to 3 hours. Add more Mayo and sour cream just before serving if the salad is to dry.

Posted by Carolmana on November 19, 1998

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