Chicken and Artichoke Salad Ingredients:
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.
source jewish cuisine
