Spicy Chicken Macaroni Salad

Is there such a thing? It was created today for the son, who was getting a little bored of eating vegetarian food and I had already made him a macaroni salad, so improvised and got some chicken added to the mix. Turned out pretty well and now he is going to want it again – hence the blog post. This blog reminds me of what I have made and how, so I can reproduce for child when he wants his favourites again.

Spicy chicken macaroni salad

Boil the macaroni according to package instructions to al dente. Rinse with cold water and drizzle a little extra virgin olive oil to keep it moist as you prepare the other ingredients.

Chop up – a couple of stalks of celery, very finely; a carrot, julienned; a cup of frozen sweetcorn or a can of sweetcorn; red onion (optional), a can of chickpeas and some red pepper, finely chopped.

Dressing – in a mixing bowl, combine a cup of mayonnaise with a cup of greek yogurt, zest and juice of 1 lemon; 2 tbsp red wine vinegar; 1 tbsp mixed herbs; 1.5 tbsp dijon mustard; 2 tbsp extra virgin olive oil; 1 tsp white pepper; 1 tsp freshly ground black pepper and salt to taste (I didn’t use any salt in my version).

Fold in the macaroni to the mixing bowl. Since the chicken was an after-thought on this occasion, this is what I did next.

I had 3 chicken breasts, already boiled and cooled in the fridge, so I used those for this. Heat a little oil in a pan, add roughly chopped cooked chicken. Stir in some tandoori masala paste (I have homemade), coriander powder, chaat masala and some lime juice. Mix well and add a little knob of butter to help bring out the flavours a little. Saute well and add to the macaroni salad. A couple of drops of hot buffalo sauce (or can use Tabasco) really enhanced the flavour further.

Combine everything very well and refrigerate until ready to use. A couple of hours in the fridge makes all the difference. If you like it creamier, add in some more greek yogurt mixed in with extra olive oil and Tabasco juice before serving.

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