Chicken And Bacon Macaroni Salad Food

PASTA SALAD WITH CHICKEN AND BACON

Steps:

• Sprinkle with fresh chopped parsley just before serving.

CHICKEN AND BACON MACARONI SALAD

Steps:

• 1. Fry bacon until crispy and put on a plate with paper towels to drain off the grease. Put aside.
• 2. Hard boil 6 eggs, about 7 minutes. Then peel under cold water and slice into pieces. Put aside.
• 3. Boil macaroni until soft. Add some oil and salt to the water prior to boiling. Removed and put in a colander to drain. Rinse with cold water until cool. Drain again and put in a large bowl.
• 4. Open can of chicken breast and flake (leftover chicken is also good for this recipe). Add the eggs and chicken to the macaroni mixture.
• 5. Crumble the bacon and add to the mix.
• 6. Cut the tomatoes into cubes and add to the macaroni.
• 7. Cut the onion into tiny diced pieces and add to the mix.
• 8. Season with garlic powder, parsley flakes, kosher salt and seasoned pepper (salt and pepper to taste).
• 9. Mix well until everything is combined evenly. Fold in the chopped hard boiled eggs.
• 10. Add mayonnaise. I start with a cup and mix to coat the entire mixture.
• 11. Then add around a half a cup as needed from there on until it is the consistency I like.
• 12. Once everything is mixed sprinkle paprika on top for color.
• 13. Refrigerate. It is best when it is allowed to get really cold. Enjoy!

BACON AND MACARONI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
• Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

CHICKEN MACARONI SALAD

Steps:

• Drain the chicken and reserve the broth.
• Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and run under cold water; cool completely.
• Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.
• In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
• Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.

SPICY CHICKEN AND BACON MAC

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

CHICKEN & BACON CAESAR SALAD

Steps:

• Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up.
• Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons.
• Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.

BACON MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions., In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.