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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Fry bacon until crispy and put on plate with paper towels to drain off the grease. Put aside
2Hard boil 6 eggs, about 7 minutes, then peel under cold water and slice into pieces. Put aside
3Boil 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.
4Open can of chicken breast and flake. (left over chicken is also good for this recipe) add the eggs and chicken to the macaroni mixture
5Crumble the bacon and add to the mix.
6Cut up tomatoes in cubes and add to the macaroni
7Cut up onion into tiny diced pieces and add to the mix
8Season with garlic powder and parsley flakes, kosher salt and seasoned pepper ( salt and pepper to taste)
9Mix well until everything is combined evenly
10Add 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)
11Once 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