Party Chicken Salad
|Water||3 Cup (48 tbs)|
|Vegetable oil||1 Teaspoon|
|Macaroni||1⁄2 Cup (8 tbs) (Small Shell / Salad Type, Uncooked)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Pineapple chunks||1⁄2 Cup (8 tbs), drained|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Capers||1 Tablespoon, drained|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|White pepper||To Taste|
|Avocados||2 , halved|
|Toasted slivered almonds/If desired||2 Tablespoon|
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
In a medium bowl, combine cooked macaroni, chicken, pineapple chunks, celery, peas and capers.
In a small saucepan, heat vinegar and sugar until sugar dissolves.
Add 1/2 teaspoon salt and pepper.
Add dressing to salad and toss.
Spoon into avocado halves.
Sprinkle with almonds.
Serve on lettuce lined salad plates.
Makes 4 servings.