Barbecue Macaroni Salad (Made With Brined Grilled Chicken)

30m
Prep Time
25m
Cook Time
55m
Ready In


"Made this and loved it, I promise if you take this to a summer party you will return with an empty bowl! NOTE: soaking the red onion in cold water removes some if its bite and makes it more pleasant when served raw in a cold salad like this. If the salad has been refrigerated for more than a few hours, it tends to loose its creaminess, if this happens, toss it with a little mayo or barbecue sauce until creamy again."

Original is 9 servings
  • CHICKEN & BRINE
  • FOR THE SALAD

Nutritional

  • Serving Size: 1 (176.4 g)
  • Calories 398.5
  • Total Fat - 16.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 71.1 mg
  • Sodium - 4284.2 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 8 g
  • Protein - 28.4 g
  • Calcium - 36.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

TO MAKE THE CHICKEN


Step 1

Combine the warm water, salt, and sugar in a shallow baking dish. Stir gently until the salt and the sugar are completely dissolved. Add the chicken to the brine. It should be completely submerged; add more warm water if necessary. Cover, place in refrigerator and brine the chicken for 4 hours.

Step 2

Remove the chicken from the brine and discard the brining liquid. Pat the chicken dry and coat each side with a few tablespoons of barbecue sauce.

Step 3

Grill the chicken turning once until cooked through and registers at least 165°F on an instant-read thermometer. Set aside to cool.

TO MAKE THE SALAD


Step 4

Whisk together 1/2 cup of the barbecue sauce, 1/2 cup of the mayo, and the cider vinegar in a small bowl.

Step 5

When the chicken is cool, shred or cube into bite-sized pieces.

Step 6

Cook the macaroni in a large amount of salted, boiling water until it is cooked a little beyond al dente. Drain and immediately toss with about 1/4 cup of the dressing.

Step 7

In a large bowl, combine the cooked macaroni, shredded chicken, drained red onions, pepper, celery and bacon. Toss with the remaining dressing until evenly coated. Taste the salad and add salt, pepper, more mayo, more barbecue sauce, or a splash of cider vinegar to suit your taste.

Step 8

Serve immediately or refrigerate until serving. This salad will keep unrefrigerated for 4 hours, or up to a week refrigerated.

Tips


No special items needed.

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