Macaroni Cold Chicken Salad Recipes

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.

COLD CHICKEN PASTA SALAD

Steps:

• Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
• Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
• Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
• Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
• Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

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.

PASTA SALAD WITH CHICKEN AND GRAPES

Steps:

• Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
• Place the drained pasta in a large bowl.
• Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
• In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
• Season with black pepper to taste.
• Cover and chill for a minimum of 8 hours or 24 hours.
• When ready to serve mix in the grapes.
• Delicious!

COLD TUNA OR CHICKEN MACARONI SALAD

Steps:

• In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well.
• Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving.
• Suggestions: Use a different pasta, such as rotini or penne rigate.
• NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.