Chicken and Bacon Macaroni Salad

Sue Faccone

By
@cloudrider53

I like to add different colored peppers sliced thin and put on top of the salad for color.


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
bacon
6
hard boiled eggs
1 lb
elbow macaroni, cooked
3 small
tomatos
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
1 tsp
paprika

Directions Step-By-Step

1
Fry bacon until crispy and put on 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 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. (left over 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 up tomatoes in cubes and add to the macaroni
7
Cut up onion into tiny diced pieces and add to the mix
8
Season with garlic powder and parsley flakes, kosher salt and seasoned pepper ( salt and pepper to taste)
9
Mix well until everything is combined evenly
10
Add mayonnaise (I start with a cup and mix to coat the entire mixture, then add around a half a cup as needed from there on until it is the consistency I like)
11
Once everything is mixed sprinkle paprika on top for color

Refrigerate.
It is best when it is allowed to get really cold. Enjoy

About this Recipe

Course/Dish: Pasta Sides, Other Salads
Main Ingredient: Pasta
Regional Style: American