Goddess Chicken Salad
|Shell macaroni||8 Ounce, uncooked (2 1/2 Cups)|
|Cooked cubed chicken||2 Cup (32 tbs)|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
|Thinly sliced radishes||1⁄3 Cup (5.33 tbs)|
|Chopped pimientos||2 Ounce, drained (1/4 Cup, 1 Jar)|
|Red onion||1 Small, sliced and separated into rings|
|Green goddess dressing||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Cook macaroni according to package directions; drain.
Combine macaroni with remaining ingredients except bacon and tomatoes.
Cook bacon until done but not crisp.
Roll up each slice with a fork to form a curl.
Cut stem end out of tomatoes.
Cut tomatoes into eights, cutting almost to, but not through, bottom.
Gently open tomato flowers; fill with chilled macaroni mixture.
Garnish with bacon curls.