Cold Chicken Macaroni Salad

Description

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.

Ingredients

  • 2 each skinless, boneless chicken breasts, diced
  • 4 cups elbow macaroni
  • 4 large eggs
  • 1 cup mayonnaise, or more to taste
  • 4 teaspoons white sugar
  • 4 teaspoons white vinegar
  • 1 teaspoon onion salt
  • 1 teaspoon salt
  • 1 teaspoon prepared yellow mustard
  • 1 pinch ground black pepper to taste

Instructions

  1. Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle
  2. 15 to 20 minutes. Let sit until cool enough to handle
  3. then dice into small bite-sized pieces.
  4. While chicken cooks
  5. bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
  6. stirring occasionally
  7. until tender yet firm to the bite
  8. about 8 minutes. Drain and rinse under cool water.
  9. At the same time
  10. place eggs in a saucepan and cover with water. Bring to a boil
  11. remove from heat
  12. and let eggs stand in hot water for 15 minutes.
  13. Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
  14. Mix mayonnaise
  15. sugar
  16. vinegar
  17. onion salt
  18. salt
  19. mustard
  20. and pepper together in a large bowl. Mix in diced eggs
  21. pasta
  22. and chicken
  23. adding a little more mayonnaise if too dry. Chill for at lest 1 hour
  24. or up to 8 hours or overnight before serving.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 1 hr 35 mins

Servings: 8

Leave a Comment