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Perfect for a potluck, this hearty macaroni salad features grilled chicken and bell peppers.
Photo Copyright© 2008 Publications International, Ltd. Used with permission.
1 pound boneless skinless chicken breast halves
3/4 cup Lawry's® Herb & Garlic Marinade With Lemon Juice , divided
1 medium onion, cut into 1/2-inch slices
1 medium red bell pepper, quartered
2 ribs celery
8 ounces elbow macaroni
1 cup mayonnaise
Place chicken and vegetables in 2 separate large resealable plastic bags. Pour 1/4 cup of the marinade into each bag; turn to coat well. Refrigerate 30 minutes.
Meanwhile, cook macaroni as directed on package. Drain and rinse under cool water. Set aside. Remove chicken and vegetables from marinade. Discard chicken marinade; reserve vegetable marinade.
Grill chicken and vegetables over medium heat 6 to 7 minutes per side or until chicken is cooked through and vegetables are tender, brushing with reserved vegetable marinade. Cool slightly. Cut into bite-size pieces.
Mix mayonnaise and remaining 1/4 cup marinade in large bowl. Add macaroni, chicken and vegetables; mix until well blended. Serve immediately. Or, cover and refrigerate until ready to serve.
(Amount per serving)