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.
- Serves: 8 persons
- 2each skinless, boneless chicken breasts, diced
- 4cups elbow macaroni
- 4large eggs
- 1cup mayonnaise, or more to taste
- 4teaspoons white sugar
- 4teaspoons white vinegar
- 1teaspoon onion salt
- 1teaspoon salt
- 1teaspoon prepared yellow mustard
- 1pinch ground black pepper to taste
Step 1Bring 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.
Step 2While 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.
Step 3At 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.
Step 4Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
Step 5Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.