BBQ CHICKEN MACARONI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.
CHICKEN MACARONI SALAD
A macaroni salad with a twist- chicken! You may need to adjust the amount of mayonnaise once it spends some time in the refrigerator.
Provided by purple
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h
Yield 10
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
- In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
- Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
- Add drained elbow macaroni to chicken mixture. Toss to coat.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 699.1 calories, Carbohydrate 21.7 g, Cholesterol 91 mg, Fat 54.4 g, Fiber 2.7 g, Protein 30.6 g, SaturatedFat 8.3 g, Sodium 544.5 mg, Sugar 1.2 g
BARBECUE MACARONI SALAD
My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much-just a hint of both makes this everyday salad something special. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Nutrition Facts : Calories 449 calories, Fat 35g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 452mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers 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.
- For the chicken: Heat a grill to medium-high heat.
- To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
- In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
- Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
- Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.
BARBECUE CHICKEN PASTA SALAD
I got this recipe from a friend in Texas. It is a pretty good salad especially if you are looking for something a little different.
Provided by Quiltingqueen
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- Combine pasta with chicken, bacon, onions and pepper in a large bowl.
- Mix ranch dressing with barbecue sauce and pour over pasta mixture, stirring to coat.
- Garnish with salt, pepper and Parmesan cheese to taste.
- Chill.
Nutrition Facts : Calories 510.9, Fat 22.5, SaturatedFat 3.5, Cholesterol 10.8, Sodium 643, Carbohydrate 64.5, Fiber 3.3, Sugar 4.9, Protein 11.3
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