Macaroni salad is one of my favorite sides, but The Wife is not a big fan. On top of that, it is quite possibly the most boring of the summer salads. Pasta, celery, onion, mayo. Boring.
That said, I like a nice boring mac salad from time to time. But I was confronted with the challenge of how I would get The Wife to eat it. So, I took The Kitchn’s recipe out for a spin.
It was pretty good overall. I made a couple of changes along the way, as I could see myself brining chicken breasts for the purposes of a salad. In addition to making for a good side, this worked out well as lunch for a few days.
BBQ Chicken Salad
Adapted from The Kitchn
- 2 boneless, skinless chicken breasts, basted in barbecue sauce and cooked, then diced
- 1/2 cup barbecue sauce (Kansas City-style)
- 1/2 cup mayonnaise
- 1 tbsp. cider vinegar
- 12 oz. elbow macaroni
- 1 bell pepper, diced
- 1/2 onion, diced
Bring a pan of water to boil over high heat. Add a liberal amount of salt then cook pasta per the directions on the package. Drain and rinse under cold water to stop cooking. Set aside.
In the meantime, combine veggies and chicken in a large mixing bowl and give it a quick toss with a spoon to combine. Add the mayo, barbecue sauce and vinegar. Mix until everything is well combined.
Add the pasta to the chicken and veggies. Mix well, coating the pasta in the dressing. Refrigerate at least one hour before serving.