Today’s recipe comes from the Shadow Valley Family Camp Cookbook. This macaroni chicken salad is a crowd pleaser on hot, Idaho days. Except for Hiram, who’s not a big fan of macaroni salad due to an over eating episode in his youth. You don’t want to know the details. Consequently, I’m always pleased to see it on the camp menu. This is another easy dish, a nice change from soups and the heavy meals of the upcoming holiday season.
Macaroni Chicken Salad
Boil 1 whole chicken in salted water for two hours. When slightly cool, pick off the meat, chop it into bite-sized pieces, and chill it. (You can also purchase a roasted chicken at the grocery store and pick off the meat. Or cook the chicken overnight in the crock pot.)
Cook 2 cups of elbow macaroni in salted water. Rinse with cold water and drain.
Put macaroni and chicken in a large bowl with:
1 or two cups chopped celery
1 medium-size can of pineapple tidbits, drained (but save the juice)
2 cups red and/or green grapes, halved
Dressing:
1 1/2 cups Miracle Whip or mayonnaise mixed with 1/4 cup pineapple juice
Mix dressing and pour over ingredients in the bowl. Stir until everything is thoroughly coated. Serve immediately or chill for a few hours before serving.
