EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD

EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD image

Provided by Rose Mary Mogan

Time 2h35m

Number Of Ingredients 16

7 lb bone in chicken parts, seasoned & cooked till tender- i used legs & thighs
3 large carrots, shredded
1 large green bell pepper,chopped
4-5 large celery stalks, chopped
1 large yellow onion, chopped
10 mini sweet pepper, chopped assorted colors
1/4-1/3 c balsamic vinegar
2/3 c di jon mustard
6 c elbow macaroni or other pasta shape of choice
1 1/2 qt mayonnaise (good quality) or more if needed
1 Tbsp each granulated garlic & onion not salt
1 1/2 Tbsp coarse black pepper
1/3 c dried chopped chive
15-18 small gherkin pickles, chopped
1/3 c sugar (optional)
1/3 c yellow mustard (was all i had)

Steps:

1. Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
2. Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
3. While chicken cooks, chop & shred all of the vegetables.
4. Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
5. I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
6. Add in the chopped chive and chopped cooked chicken, and stir till blended together.
7. Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
8. Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.