Chicken Macaroni Salad
|Diced cooked chicken||2 Cup (32 tbs)|
|Elbow macaroni/Shell macaroni||1⁄2 Cup (8 tbs), cooked and drained (Small Sized)|
|Hard-cooked eggs||2 , chopped|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
|Finely chopped onion||3 Tablespoon|
|Finely chopped green pepper||2 Tablespoon|
|Shredded carrot||2 Tablespoon|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Dijon-style mustard||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Red pepper sauce||1 Dash|
1. Place chicken, cooked macaroni, eggs, celery, onion, green pepper and carrot in large bowl; toss lightly.
2. Mix remaining ingredients in small bowl; pour over chicken mixture and toss to coat. Cover and refrigerate 6 hours or overnight.