Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

extra meat confetti macaroni & chicken salad

33 Pinches 7 Photos
cookinginillinois avatar
Sauk Village, IL
Updated on May 28, 2015

I chose this particular name for this HEARTY MEAT FILLED PASTA SALAD, because of All of the vibrant fresh colors of the VEGETABLES I used in this salad. This recipe makes a lot, & I created it this way to share with my neighbor. Her kids does not like vegetables that much but she stated they devoured this salad. Said she had to hide a small bowl so she could have some later. It is a salad I am sure you will love too. It really could be called a meal in one. It will make a great light Spring/Summer Lunch idea. Of course you can easily divide this recipe in half, if you want to make less.

prep time 55 Min
cook time 1 Hr 40 Min
method Stove Top
yield 20 to 25 depending on portion size

Ingredients

  • 7 pounds bone in chicken parts, seasoned & cooked till tender- i used legs & thighs
  • 3 large carrots, shredded
  • 1 large green bell pepper,chopped
  • 4-5 large celery stalks, chopped
  • 1 large yellow onion, chopped
  • 10 - mini sweet pepper, chopped assorted colors
  • 1/4-1/3 cup balsamic vinegar
  • 2/3 cup di jon mustard
  • 6 cups elbow macaroni or other pasta shape of choice
  • 1 1/2 quarts mayonnaise (good quality) or more if needed
  • 1 tablespoon each granulated garlic & onion not salt
  • 1 1/2 tablespoons coarse black pepper
  • 1/3 cup dried chopped chive
  • 15-18 small gherkin pickles, chopped
  • 1/3 cup sugar (optional)
  • 1/3 cup yellow mustard (was all i had)

How To Make extra meat confetti macaroni & chicken salad

  • Step 1
    Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
  • Step 2
    Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
  • Step 3
    While chicken cooks, chop & shred all of the vegetables.
  • Step 4
    Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
  • Step 5
    I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
  • Step 6
    Add in the chopped chive and chopped cooked chicken, and stir till blended together.
  • Step 7
    Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
  • Step 8
    Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes