Cindis Chicken Macaroni Salad Food

MACARONI SALAD

Macaroni Salad image

Provided by Katie Lee Biegel

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
8 radishes, thinly sliced
1/2 green bell pepper, diced
6 scallions (white and light green parts only), thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs until al dente. Drain and let cool.
Toss the macaroni with the tomatoes, radishes, bell pepper, scallions and cucumber in a large bowl.
In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.

OLD-FASHIONED CHICKEN MACARONI SALAD

Old-Fashioned Chicken Macaroni Salad image

"My sister gave me the recipe for this creamy pasta salad about 25 years ago," Nola Erbe jots from Lodi, Wisconsin. "It's great to make for watching football games on TV. I serve it with potato chips, celery and pickles.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2/3 cup uncooked elbow macaroni
1/3 cup frozen corn
1 cup cubed cooked chicken
1/4 cup sliced celery
1 hard-boiled large egg, chopped
2 tablespoons chopped green pepper
1 tablespoon chopped onion
1/2 cup mayonnaise
2 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 337 calories, Fat 10g fat (3g saturated fat), Cholesterol 175mg cholesterol, Sodium 882mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN MACARONI SALAD

Chicken Macaroni Salad image

Make and share this Chicken Macaroni Salad recipe from Food.com.

Provided by Derf2440

Categories Salad Dressings

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (356 g) can chicken breasts, in broth
1 cup whole wheat elbow macaroni
3/4 cup fresh tomato, cubed
1/2 cup cheddar cheese, cubed (we like sharp)
1/2 cup cucumber, sliced into half rounds
1/2 cup celery, sliced
1/4 cup green onion, sliced
1/2 cup plain fat-free yogurt
2 tablespoons fat-free mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or course ground black pepper)
lettuce, enough to line a platter

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.

Nutrition Facts : Calories 337.1, Fat 13.7, SaturatedFat 5.5, Cholesterol 73.2, Sodium 256.6, Carbohydrate 26, Fiber 3.2, Sugar 4.5, Protein 28.3

ELBOW MACARONI AND KIDNEY BEAN SALAD

Elbow Macaroni and Kidney Bean Salad image

Red wine vinegar adds just the right touch to this delicious and easy dish.

Provided by Jennifer Rapp Griffis

Categories Macaroni Salad

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped celery
½ cup light mayonnaise
¼ cup chopped onion
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 20.1 g, Cholesterol 5.2 mg, Fat 5.3 g, Fiber 3.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 1.3 g

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