he chicken broth to the saucepan you will cook the macaroni in
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
Cook noodles.
Drain.
While warm, add chicken and Italian dressing. Blend mayonnaise, lemon juice and mustard.
Add olives, onion, celery, cucumber, pepper and salt.
Combine vegetable mixture with the chicken-macaroni mixture. Chill at least 2 hours. Serves 4 to 8.
easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Prepare macaroni according to package directions; drain.
In medium bowl, combine macaroni, chicken and next 4 ingredients; mix well.
In small bowl, blend remaining ingredients.
Add to salad mixture; toss to coat.
Cover and chill thoroughly.
Toss gently before serving.
Garnish as desired.
Serves 6 to 8.
In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well.
Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving.
Suggestions: Use a different pasta, such as rotini or penne rigate.
NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.
Cook macaroni in boiling salted water about 8 minutes until tender; drain well.
Rinse with cold water.
In a bowl combine cooked macaroni, tomatoes, cucumber and green onions.
Stir mayo or salad dressing, dill weed, salt and pepper into macaroni mixture; mix well.
Fold in chicken.
Season to taste with salt and pepper. Cover and chill in refrigerator for 3 to 24 hours.
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Combine chicken, onion and salt.
Cook macaroni; rinse and chill.
Add celery, fruit and nuts to chicken.
Stir in macaroni. Mix mayonnaise, sour cream and lemon juice (these may need to be increased).
Halve or cut up cantaloupe.
Serve salad in or over cantaloupe; use lettuce for a bed.
Cook macaroni as directed on package.
Drain.
In a medium bowl combine macaroni, flaked chicken and next 4 ingredients.
Mix well.
In a small bowl, blend remaining ingredients.
Add to salad mixture; toss to coat.
Cover; chill.
Toss before serving.
Makes 6 to 8 servings.
Boil chicken until cooked, then take chicken off bones.
Cook macaroni and drain off water.
Then combine all ingredients together.
Mix well.
Cook macaroni and drain.
Combine with all other ingredients and desired amount of mayonnaise.
This salad is best made a day ahead so all the flavors can blend together.
killet over medium heat, cook chicken until no longer pink and
Prepare macaroni according to package instructions.
While cooking, dice onion, bell pepper, tomatoes, and chicken.
Put in bowl and add mayo and dressing mix.
When macaroni is done, drain and rinse with cold water, and mix with other ingredients.
Put in fridge until use, or use immediately.
Chop the green onions, bell pepper and celery and put into a large bowl.
Chop up the boiled chicken breasts and add to the vegetables.
Add the noodles, Miracle Whip, mustard honey mayonnaise and 1/2 bottle of creamy Italian salad dressing.
Put a lid on your bowl and refrigerate overnight.
The next day, add the other 1/2 bottle salad dressing and mix well.
Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.
Cook elbow macaroni according to package directions. Drain.
In a small bowl, whip mayonnaise and 2 T sugar together. Taste for your preference on sweetness before adding the third tablespoon.
In a large bowl place chicken breasts, cut grapes, diced celery, sliced almonds and the macaroni. Toss ingredients together.
Add mayonnaise to the large bowl and stir to coat all ingredients.
Garnish with mandarin oranges.
Chill until time to serve.
May serve on individual plates that have been prepped with romaine leaves.
Cook elbows according to directions and drain. Combine elbows, chicken, cucumber, radishes, celery and green onion.
In small bowl, combine remaining ingredients.
Pour over salad mixture. Toss, cover and chill.