Best new age chicken macaroni salad
Indulge in the enticing flavors of chicken combined with macaroni in this modern twist on a classic salad. Perfect for any occasion!
Ingredients:
- 1 cup mayonnaise
- Juice of 1 lemon
- 2 tablespoons Worstershire Sauce
- 1 generous tablespoon whole-grain Dijon mustard
- 1 yellow onion, halved, peeled, 1/2? slices
- 4 chicken thighs or 2 chicken breasts, bone-in or boneless
- Olive oil
- Sea or kosher salt and grinds of pepper
- 450g ditalini or elbow macaroni, cooked, drained, cooled in cold water
- 4 ribs celery, 1/4? dice
- 1 orange or red bell pepper, 1/4? dice
- 430g can pineapple tidbits, drained
- 2 tablespoons fresh tarragon, minced
- 2 teaspoons sea or kosher salt
- 12 grinds of pepper
- 2 pinches red pepper flakes
Instructions:
- This is a dish that gets better when it's fully chilled and the flavors have blended. You can prepare it up to 12 hours ahead of time.
- Start a charcoal fire (if preferred) or preheat a propane grill. While the fire is getting ready, grease the bottom of a baking dish with olive oil. Place the onion slices in the dish, sprinkle salt and pepper on both sides, and transfer them to a baking sheet. Do the same with the chicken pieces and place them on the baking sheet as well.
- Once the fire is ready, grill the onion slices and chicken pieces on the grate. The onions will cook faster than the chicken. Grill the onion slices for approximately 4 minutes per side, flipping carefully. If some pieces fall into the fire, it will actually enhance the overall grilled flavor. Once cooked, transfer them to a clean platter.
- Continue grilling the chicken until fully cooked. Check for doneness by piercing the meat with a fork or knife; if the juices run clear, it's ready. Transfer the chicken to the platter. Let the chicken and onions cool while you cook the pasta and prepare the other ingredients.
- Cook the pasta as per the package instructions, usually around 10 minutes. Drain the pasta in a colander and return it to the pot. Rinse with cold water until the pasta cools down, then drain again. Place the pasta in a large mixing or salad bowl.
- Combine the celery, bell pepper, pineapple, and tarragon in the bowl. Remove the chicken from the bones and dice it. Chop the grilled onions and add everything to the bowl. Mix all the ingredients together gently.
- Prepare the dressing by whisking the ingredients together. The dressing may not taste exceptional on its own; it's meant to enhance the flavors of the salad. Pour the dressing over the salad and toss well to coat. Add salt, pepper, and red pepper flakes, taste, and adjust the seasoning if needed.
- When serving outdoors in hot weather, it's advisable to serve mayonnaise-based salads in small portions, keeping the rest refrigerated or in a cooler away from direct sunlight. To serve this salad, place a smaller bowl inside a larger bowl filled with ice and water. Replenish the smaller bowl with cold salad as needed, and ensure the ice stays cold.
Summary:
- Calories: 6206 kcal
- Fat: 369 g
- Protein: 206 g
- Carbs: 526 g
- Potassium: 6615 mg
- Magnesium: 663 mg