Macaroni Chicken Salad Recipes

OLD-FASHIONED CHICKEN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool. , In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.

CHICKEN MACARONI SALAD

Steps:

• In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
• In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
• Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
• Add drained elbow macaroni to chicken mixture. Toss to coat.
• Refrigerate for several hours before serving.

COLD CHICKEN MACARONI SALAD

Steps:

• Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
• While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
• At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

CHICKEN MACARONI SALAD

Steps:

• Stir the mayonnaise, mustard, pickle relish, dill, salt and pepper together in a large bowl.
• Stir in the celery, eggs and carrots then stir in the chicken.
• Finally, toss in the pasta to combine then chill in the fridge for at least 30 minutes before serving with freshly chopped parsley for garnish and crackers if desired.

MACARONI SALAD WITH BARBECUE CHICKEN

Steps:

• Bring a medium pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain and rinse under cold water; shake off the excess.
• Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard and sugar in a large bowl. Add the macaroni, chicken, red bell pepper, celery, red onion and parsley. Season with salt and pepper and toss to coat. Chill before serving.

MACARONI CHICKEN SALAD

Steps:

• Cook macaroni as package directs; drain.
• In a large bowl, combine all ingredients except almonds; mix well.
• Top with almonds.
• Cover; chill thoroughly.
• Serve on lettuce.
• Refrigerate leftovers.

MACARONI CHICKEN SALAD

Steps:

• In a pot of boiling water, cook chicken breasts until done. Drain from pot and let cool. Shred chicken. Set aside.
• In a pot of salted boiling water, cook elbow macaroni to al dente or desired doneness. Transfer to large colander to drain. Also run cold water over macaroni to stop cooking and cool down. Gently shake colander to drain excess water.
• Using a large mixing bowl, mix all of the ingredients together. I usually layer the ingredients in thirds. For example, I put 1/3 of the macaroni into the bowl. Then I sprinkle 1/3 of the onions, 1/3 of the sweet pickle relish, 1/3 of the pineapple chunks & juice, and 1/3 of the shredded chicken. Then do two more layers of macaroni and ingredients. I do that to ensure even distribution of ingredients.
• After layering the ingredients, add mayo and mix until incorporated. Add salt to taste.
• It's best to refrigerate salad at least an hour before serving to allow flavors to blend. Enjoy!