Chicken Salad Platter

Chicken Salad Platter


16 cups


  • 1 1/2 cups rosamarina, salad macs, or small macaroni shells
  • boiling water
  • 1 teaspoon Salt
  • 9 cups cut-up cooked chicken or turkey
  • 3 cups thinly sliced celery
  • 6 hard-cooked eggs, divided
  • 1 cup chopped Spanish olives
  • 3-3 1/2 cups mayonnaise
  • 1/4 cup Lemon Juice
  • 1/2 teaspoon White Pepper
  • leafy greens
  • whole toasted almonds, or minced parsley
Great reception salad.


  1. Cook rosamarina in boiling salted water until tender (5-8 minutes); drain. Rinse with cold water, drain. In large mixing bowl, combine rosamarina, chicken, celery, 3 cut-up hard-cooked eggs and olives. In small bowl, combine mayonnaise, lemon juice and white pepper; fold into chicken mixture. Refrigerate, covered.
  2. To Serve: Line large serving platter with leafy greens; spoon salad onto greens. Garnish with remaining hard-cooked eggs. Sprinkle with whole toasted almonds. (Other garnishes include pitted black olives, radish roses, grape clusters).
  3. Vartiation: Omit chopped Spanish olives; toss 3/4-1 cup sliced green onions into chicken mixture, add 1 1/2 teaspoon salt to mayonnaise mixture.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.