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Monday, July 1, 2013

Barbeque Chicken Macaroni Salad

It is getting hot out there now that it is summer.  This recipe combines the great taste of two hot summer day ingredients: barbeque chicken and macaroni salad.  It has a much smaller ratio of mayonnaise, and that could even be swapped out for greek yogurt or sour cream.  This just may be the perfect 4th of July dish to bring to that get together.  I found the recipe on  the website "Kitchn."
2 chicken breasts, cooked and diced
1/2 pound elbow macaroni (about 2 cups)
1 red or green pepper, diced
1/2 red onion, diced and soaked in cool water for 15 minutes
3-4 stalks celery, diced
1 tomato, seeded and chopped small
2 Tablespoons cider vinegar
1/4 - 1/2 cup mayonnaise
1/4 - 1/2 cup barbecue sauce
Salt and Pepper
Cook the macaroni in boiling water for about 10-12 minutes. Drain and rinse with cold water.
In a large bowl, combine the macaroni, all the vegetables, and the chicken. In a small bowl, combine the cider vinegar, 1/4 cup of mayonnaise, and 1/4 cup of barbecue sauce. Stir this into the salad mix. Taste, season with salt and plenty of black pepper, and add more mayonnaise or barbecue sauce as desired.

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