Southern Grilled Chicken With Macaroni Salad Recipes

SOUTHERN GRILLED CHICKEN WITH MACARONI SALAD

Steps:

• Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between 2 bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.
• Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, macaroni salad, and tomatoes.

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.

GRILLED SOUTHERN SUCCOTASH PASTA SALAD

Steps:

• Prepare a grill for medium-high heat.
• Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
• Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
• In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
• Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.

SOUTHERN MACARONI SALAD

Steps:

• Bring a 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 10 minutes.
• Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
• Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.

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.

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.

GRILLED CHICKEN PASTA SALAD

Steps:

• Cook pasta following directions on box, drain.
• While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool.
• When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
• Add peppers, onion, scallions and dill.
• In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil.
• Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve.
• *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!