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Barbecue Macaroni Salad (Made With Brined Grilled Chicken)

Created by lillyindy on June 13, 2015

CHICKEN & BRINE
1 quart water (warm, not hot or you will cook the chicken, just warm enough to dissolve the salt and sugar crystals)
1/4 cup kosher salt
2 tablespoons brown sugar
3/4 to 1 pound boneless skinless chicken breasts (3 jumbo/large or 4 small breasts)
Barbecue sauce, store-bought or homemade
FOR THE SALAD
1/4 to 1/2 cup barbecue sauce (start with 1/4 cup and add in more if needed)

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.