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Chicken Macaroni Salad

Chicken Macaroni Salad


  • Chicken breast halves
  • 1 pound Fresh asparagus
  • Head iceberg lettuce
  • Lemon slices for garnish
  • 1/2 cup Lemon juice
  • 2 tablespoons Lemon juice
  • Sm clove garlic — pressed
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 cup Slivered toasted almonds


VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c
lemon juice and water or broth to cover in a 9-in skillet. Place over
med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and
shred. PREPARATION: Place chicken in a saucepan. Cover with water.
Simmer for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large
skillet with water. Bring to boil. Add asparagus. Cover and heat until
water comes back to a boil. Uncover.

Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool.

With a knife, shred halfof the lettuce. Place in a large salad bowl.

combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the
lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal
pieces. Combine with the lettuce. Drizzle with remaining dressing.
Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

Chicken Macaroni Salad
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