Chicken Macaroni Salad

Recipe Ingredients

3 cups	711ml	Sweet red peppers halved (large)
1		Small elbow macaroni
1 1/2 cups	355ml	Mayonnaise
1 1/2 cups	355ml	Sour cream
4		Hard cooked eggs - chopped
1/4 cup	59ml	Lemon juice
3 tablespoons	45ml	Prepared mustard
2 tablespoons	30ml	Drained capers
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 cups	250g / 8.8oz	Chicken - cooked, cubed
2		Pitted black colossal olives - drained
2		Onions - grated (medium)
2 cups	220g / 7.8oz	Celery - finely chopped

Recipe Instructions

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.

Source:
Gourmet 4./86

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