Gazpacho
salads sides

Grilled Chicken & Veggie Macaroni Salad

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

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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

  • 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

Nutrition information (per Serving)

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