Balsamic-Mac (5)

I took a “classic” macaroni salad recipe and made a few changes to turn it into a chicken and macaroni salad, suitable for a meal.  The white balsamic vinegar gives this dish a different flavor from the usual versions – I like it a lot.

Balsamic-Mac (3)

BALSAMIC CHICKEN AND MAC SALAD


2 cups uncooked elbow macaroni
1/2 cup mayonnaise
2 Tblsp. white balsamic vinegar
1/3 cup granulated sugar
1 tsp. yellow mustard
3/4 tsp. salt
1 tsp. minced garlic
1 tsp. celery seed
1/4 tsp ground black pepper
2 Tbsp. dried minced onions
1 Tblsp. chopped pimiento
1 cup shredded cooked chicken

Bring a large pot of salted water to a boil.  Add the macaroni and cook until tender, 8-9 minutes.  Rinse under cold water and drain.  Dry the pasta as much as possible, blotting with a paper towel.  Set aside.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt, garlic, celery seed, black pepper, minced onions and pimiento.   Stir in the drained macaroni.  Add the chicken breast.

Cover and refrigerate for at least 4 hours before serving, preferably overnight.

Balsamic-Mac (6)