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| Chicken and Artichoke Salad
1 cup celery, cut into julienne strips 1 cup cooked artichoke hearts, cut in thin strips 1/2 cup vinaigrette sauce (ideally home-made) 2 cups cooked chicken breasts, cut in thin julienne strips 2 cups elbow macaroni, cooked 1 1/2 cups mayonnaise 1/4 cup chili sauce 4 hard boiled eggs, whites and yolks chopped separately 1 cup pastrami, chopped 1 cup black olives, chopped finely In a mixing bowl combine the celery and artichoke hearts and over this pour the vinaigrette sauce. Let stand, covered, to marinate for 45 minutes. With a slotted spoon remove the celery and artichoke hearts and discard the marinade. Combine thecelery, artichokes, chicken and macaroni. In a separate mixing bowl combine the mayonnaise and chili sauce and into this toss the chicken mixture. Transfer to a serving bowl and smooth over the top. In the center of the bowl place the egg yolks. Around these make a circle of the pastrami, the egg whites and olives. Chill well but let come to room temperature before serving. Toss immediately before serving. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |