Extra Meat Confetti Macaroni Chicken Salad Recipes

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CHICKEN MACARONI SALAD



Chicken Macaroni Salad image

Make and share this Chicken Macaroni Salad recipe from Food.com.

Provided by Derf2440

Categories     Salad Dressings

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1 (356 g) can chicken breasts, in broth
1 cup whole wheat elbow macaroni
3/4 cup fresh tomato, cubed
1/2 cup cheddar cheese, cubed (we like sharp)
1/2 cup cucumber, sliced into half rounds
1/2 cup celery, sliced
1/4 cup green onion, sliced
1/2 cup plain fat-free yogurt
2 tablespoons fat-free mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or course ground black pepper)
lettuce, enough to line a platter

Steps:

  • Drain the chicken and reserve the broth.
  • Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and run under cold water; cool completely.
  • Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.
  • In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
  • Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.

Nutrition Facts : Calories 337.1, Fat 13.7, SaturatedFat 5.5, Cholesterol 73.2, Sodium 256.6, Carbohydrate 26, Fiber 3.2, Sugar 4.5, Protein 28.3

CONFETTI MACARONI SALAD



Confetti Macaroni Salad image

Make and share this Confetti Macaroni Salad recipe from Food.com.

Provided by Bugeah

Categories     Vegetable

Time 56m

Yield 8 serving(s)

Number Of Ingredients 19

1 tablespoon cider vinegar
1 cup buttermilk
1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
salt and pepper, to taste
1 lb elbow macaroni
1/2 cup peas (fresh or frozen)
1/2 red bell pepper, seeded and diced
1/2 orange bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 small sweet onion, diced
2 celery ribs, diced
1/2 English cucumber, diced
1 small yellow squash, diced
1/2 cup radish, diced

Steps:

  • Make dressing: In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley, and dill. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Cook macaroni for about 10 minutes, or as package label directs. Stir in peas 2 minutes before end of cooking time. Drain; rinse under cold water until cool.
  • In a large bowl, toss macaroni, vegetables, and dressing.

Nutrition Facts : Calories 279.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 1.2, Sodium 56.9, Carbohydrate 49.3, Fiber 3.5, Sugar 5.6, Protein 9.7

CONFETTI PASTA SALAD



Confetti Pasta Salad image

This is a compilation of a couple of recipes I have made over the years. Has a little of everything and is almost a meal in itself. Makes a huge batch, so half it for a smaller group.

Provided by mrobertson

Categories     < 60 Mins

Time 45m

Yield 15 serving(s)

Number Of Ingredients 12

1 lb macaroni, cooked, drained & cooled
1 cup finely chopped cucumber
1 cup finely chopped tomatoes
1 cup finely chopped green pepper
1/3 cup chopped carrot
1/2 cup chopped green onion
1 cup frozen peas, thawed (not cooked)
1 1/2-2 cups cheese, crumbles or 1 1/2-2 cups finely diced cheese
8 ounces diced ham
1/2 cup grated parmesan cheese
salt and black pepper
8 ounces Italian dressing

Steps:

  • Mix macaroni, veggies, cheese crumbles & ham.
  • Sprinkle with salt, pepper & parmesan.
  • Pour dressing over top. Mix well.
  • Refrigerate several hours or overnight.

Nutrition Facts : Calories 245.4, Fat 9.4, SaturatedFat 3.4, Cholesterol 18, Sodium 655, Carbohydrate 28.3, Fiber 1.9, Sugar 3.2, Protein 11.7

COLD CONFETTI PASTA SALAD



Cold Confetti Pasta Salad image

Not only does this salad look beautiful it is also delicious, it's great to serve at a get-together. Plan ahead this salad needs to chill for a minumum of 4 hours before serving, all ingredients amounts may be adjusted to taste and the complete recipe may be doubled, prep time includes chilling time, feel free to add to the salad ingredients ;-)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 15

6 cups coloured rotini pasta (cooked, drained and rinsed under cold water)
1 1/2 cups chopped cooked ham
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 large plum tomato, chopped
1 small red onion, chopped
3/4 cup frozen peas, thawed
1/2 cup crumbled blue cheese (or use 1 cup finely cubed cheddar cheese) or 1/2 cup feta cheese (or use 1 cup finely cubed cheddar cheese)
fresh ground black pepper (to taste)
salt (to taste if needed)
1 1/2 cups mayonnaise
1/4 cup prepared Hidden Valley® Original Ranch® Dressing (can use more, or use favorite brand ranch dressing)
2 tablespoons red wine vinegar
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
2 teaspoons minced fresh garlic (or use 1 teaspoon garlic powder, or to taste)

Steps:

  • In a large glass bowl mix together all salad ingredients except the salt and pepper.
  • In a small bowl combine the dressing ingredients until well blended; pour over the salad and toss to combine.
  • Season with black pepper and salt if desired to taste.
  • If the mixture seems dry add in a little more mayonnaise.
  • Cover and refrigerate for a minumu of 4 hours.

Nutrition Facts : Calories 831.8, Fat 35.8, SaturatedFat 8.3, Cholesterol 58.1, Sodium 717.8, Carbohydrate 99.8, Fiber 4.9, Sugar 8.3, Protein 27.4

CHICKEN AND BACON MACARONI SALAD



Chicken and Bacon Macaroni Salad image

This hearty pasta salad can double as a side or main dish. The addition of bacon and chicken make the macaroni salad. It may have simple ingredients, but the combination of flavors is perfect. Definitely prepare this ahead of time so there is time to chill. Once the flavors mingle together for a bit, the salad is even better.

Provided by Sue Faccone

Categories     Other Salads

Time 1h

Number Of Ingredients 12

1 lb bacon
6 hard boiled eggs
1 lb elbow macaroni, cooked
3 small tomatoes
1 small onion
1 c mayonnaise
1 tsp kosher salt
1 tsp garlic powder
1 tsp parsley flakes
1 tsp seasoned pepper
1 can(s) chicken breast, 12.5 oz
1 tsp paprika

Steps:

  • 1. Fry bacon until crispy and put on a plate with paper towels to drain off the grease. Put aside.
  • 2. Hard boil 6 eggs, about 7 minutes. Then peel under cold water and slice into pieces. Put aside.
  • 3. Boil macaroni until soft. Add some oil and salt to the water prior to boiling. Removed and put in a colander to drain. Rinse with cold water until cool. Drain again and put in a large bowl.
  • 4. Open can of chicken breast and flake (leftover chicken is also good for this recipe). Add the eggs and chicken to the macaroni mixture.
  • 5. Crumble the bacon and add to the mix.
  • 6. Cut the tomatoes into cubes and add to the macaroni.
  • 7. Cut the onion into tiny diced pieces and add to the mix.
  • 8. Season with garlic powder, parsley flakes, kosher salt and seasoned pepper (salt and pepper to taste).
  • 9. Mix well until everything is combined evenly. Fold in the chopped hard boiled eggs.
  • 10. Add mayonnaise. I start with a cup and mix to coat the entire mixture.
  • 11. Then add around a half a cup as needed from there on until it is the consistency I like.
  • 12. Once everything is mixed sprinkle paprika on top for color.
  • 13. Refrigerate. It is best when it is allowed to get really cold. Enjoy!

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