MACARONI SALAD WITH GRILLED SHRIMP
Provided by Kardea Brown
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat a grill pan or grill to medium-high heat.
- Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
- Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.
MACARONI SALAD WITH BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a medium pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain and rinse under cold water; shake off the excess.
- Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard and sugar in a large bowl. Add the macaroni, chicken, red bell pepper, celery, red onion and parsley. Season with salt and pepper and toss to coat. Chill before serving.
SUMMER CHICKEN MACARONI SALAD
For sunny, lazy days, I make a loaded macaroni salad that's like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture., Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
SOUTHERN CHICKEN PASTA SALAD
A chilled light dish that will please anyone on a diet or restricted intake. Found this on the net- wish all my dishes were this good for you! In a pinch for time on the chicken use tysons precooked grilled chicken you can find in grocers freezer section- they are preseasoned too.
Provided by Shawn C
Categories Chicken Breast
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- chicken should be grilled and seasoned with seasoned with a garlic & pepper blend or garlic powder, black pepper and salt.
- cook pasta according to package directions, drained and cooled, Salt and pepper to taste (optional)
- Add mayo, sour cream, and lemon juice to a 1-cup measure and stir to blend.
- Cut the chicken breasts each into 1/4-inch thick slices (should be around 3 1/2 cups of chicken strips).
- Add chicken, mozzarella, celery, green onions, tomatoes, parsley and cooked noodles into a large serving bowl and toss to blend.
- Drizzle the mayo mixture over the chicken noodle mixture and toss to blend the dressing with the ingredients.
- Add salt and pepper to taste if desired.
- Cover and store in the refrigerator until right before it is being served.
- serve this with a bowl of fruit or a green salad.
Nutrition Facts : Calories 418.3, Fat 15.6, SaturatedFat 5.1, Cholesterol 167.2, Sodium 392.4, Carbohydrate 7.5, Fiber 1.3, Sugar 2.3, Protein 59
COLD CHICKEN MACARONI SALAD
Cold macaroni salad meets chicken salad... good recipe for leftovers. If you want more flavor add in your favorite fruit, veggie, or whatnot--such as celery, grapes, or frozen green peas. Happy eating.
Provided by Lori Roper
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 42.5 g, Cholesterol 119.6 mg, Fat 25.8 g, Fiber 1.7 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 733 mg, Sugar 4 g
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