Wendys Macaroni Salad Recipes

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SPRING PASTA SALAD



Spring Pasta Salad image

This quick and easy spring pasta salad is perfect for busy nights or a quick lunch.

Provided by Wendy Polisi

Categories     Salad

Time 25m

Number Of Ingredients 11

8 ounces gluten free pasta
1 cup fresh or frozen baby peas
1 1/2 cups fresh sugar snap peas (cut into 1/2 inch pieces)
1 cup julienned carrots
1 1/2 cups diced cooked chicken or diced sautéed tempeh
4 ounces diced pimento (drained)
4 green onions (sliced)
1/3 cup radishes (sliced thin)
1/4 cup fresh parsley (chopped fine)
1/2 cup balsamic vinegar dressing (more to taste)
4 ounces goat cheese (crumbled (optional))

Steps:

  • Cook pasta according to package directions, adding in baby peas, sugar snap peas and carrots in the last two minutes of cooking. Drain and rinse with cool water. Drain again and transfer to a large bowl.
  • Add chicken, pimento, green onions, radishes and parsley to the bowl. Toss with desired amount of dressing. Top with goat cheese if desired. Serve chilled or at room temperature.

Nutrition Facts : Calories 403 kcal, Carbohydrate 40 g, Protein 16 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 120 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

WENDY'S FAMOUS CHICKEN SALAD



Wendy's Famous Chicken Salad image

I can not even begin to tell you how many times I have made this salad. I always have requests for this recipe. This is great for showers and weddings. The toasted Almonds add a unique flavor and the Whipping Cream adds a delicate quality. During the holidays, you can substitute chicken for turkey and the Grapes for dried Cranberries. I have even added chopped Pineapple chunks in the past. I usually double this recipe so I can have several lunches during the week. I hope you have as much success with this recipe as I have also had.

Provided by RNurse Mom

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 cups diced cooked chicken
1 cup celery, chopped
1 cup red seedless grapes, sliced
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Steps:

  • Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone. It makes the moistest chicken salad.).
  • While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
  • De-bone Chicken and remove skin and cartilage.
  • Place shredded/diced chicken meat in bowl.
  • In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
  • Toast Almonds for approximately 10 minutes (or until slightly golden.) turning Almonds at least once in between. **Keep a close eye on these while cooking, they can over cook very rapidly!
  • In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.).
  • Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
  • Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
  • Chill until ready to serve.
  • Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.

Nutrition Facts : Calories 524.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 101.3, Sodium 1092.5, Carbohydrate 24.8, Fiber 2.2, Sugar 11, Protein 25.7

WENDY'S MACARONI SALAD



WENDY'S MACARONI SALAD image

Categories     Pasta

Number Of Ingredients 11

1/2 pint whipping cream (whipped)
add 1/4 cup sugar while whipping
add 1/2 cup miracle whip
4 tbsp vinegar
2 tbsp sweet and hot mustard
macaroni
celery
blk. olives
onions
peas
cheese

Steps:

  • cook and cool macaroni and add rest of ingredients

COLD CHICKEN MACARONI SALAD



Cold Chicken Macaroni Salad image

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.

Provided by Lori Roper

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

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

Steps:

  • Bring 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.
  • While 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.
  • At 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. Remove eggs from hot water, cool under cold running water, and peel.
  • Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 42.5 g, Cholesterol 119.6 mg, Fat 25.8 g, Fiber 1.7 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 733 mg, Sugar 4 g

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