Layered Dinner Salad

April 2, 2008
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A great do-ahead recipe is a cook’s best friend. SAM

PS Substitute ham or turkey for the chicken, if you like. Shrimp would also be good.

1 cup uncooked macaroni
4 carrots, pared and finely shredded
1 tablespoon lemon juice
1 teaspoon honey
4 cups shredded romaine lettuce
1 (10-ounce) package tiny frozen green peas, thawed but uncooked
1 medium red onion, cut into very thin rings
1 cup diced celery
1/2 pound roast chicken, diced
1/2 cup shredded Swiss or Jarlsberg cheese
1 1/3 cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons snipped fresh dill
2 tablespoons capers
Freshly ground pepper to taste
2 hard-cooked eggs, crumbled

Cook the macaroni until al dente, according to the instructions on the package. Drain. In a small bowl, combine the carrots, lemon juice, and honey. In a 3-quart bowl, layer the lettuce, macaroni, carrots, peas, onion, celery, turkey, and cheese. In another bowl combine the mayonnaise, mustard, dill, capers, pepper, and egg. Mound the mayonnaise mixture in the center of the salad, cover tightly, and chill for at least 2 hours. Just before serving, toss well.
Makes 8 to 10 servings.

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