Extra Meat Confetti Macaroni Chicken Salad Recipes

CONFETTI PASTA SALAD

Steps:

• Mix macaroni, veggies, cheese crumbles & ham.
• Sprinkle with salt, pepper & parmesan.
• Pour dressing over top. Mix well.
• Refrigerate several hours or overnight.

CONFETTI MACARONI SALAD

Steps:

• Make dressing: In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley, and dill. Season with salt and pepper.
• Bring a large pot of salted water to a boil. Cook macaroni for about 10 minutes, or as package label directs. Stir in peas 2 minutes before end of cooking time. Drain; rinse under cold water until cool.
• In a large bowl, toss macaroni, vegetables, and dressing.

EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD

Steps:

• 1. Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
• 2. Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
• 3. While chicken cooks, chop & shred all of the vegetables.
• 4. Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
• 5. I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
• 6. Add in the chopped chive and chopped cooked chicken, and stir till blended together.
• 7. Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
• 8. Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.