Perfect for a potluck, this hearty macaroni salad features grilled chicken and bell peppers.
Photo Copyright© 2008 Publications International, Ltd. Used with permission.
10m
PREP TIME
16m
COOK TIME
268
CALORIES
7
INGREDIENTS
Perfect for a potluck, this hearty macaroni salad features grilled chicken and bell peppers.
Photo Copyright© 2008 Publications International, Ltd. Used with permission.
10m
PREP TIME
16m
COOK TIME
268
CALORIES
7
INGREDIENTS
Ingredients 12 Servings
- 1 pound boneless skinless chicken breast halves
- 3/4 cup Lawry's® Herb & Garlic With Lemon Marinade, 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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
NUTRITION INFORMATION
(per Serving)
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