Best 7 Stir Fried Chicken Macaroni Salad Recipes

COPYCAT KFC MACARONI SALAD

Steps:

• Cook elbow macaroni in salted water, according to the package directions. Drain. Rinse with cold water to cool; drain again. Place in a large bowl.
• Stir in celery, carrot, and sweet pickles.
• Whisk together Miracle Whip, mayonnaise, dried minced onion, sugar, salt, pepper, and dry mustard.
• Combine mayonnaise mixture with the macaroni mixture and fold together until macaroni is well coated.
• Cover and refrigerate at least 4 hours or overnight to allow flavors to meld before serving. Stir macaroni salad before serving. Adjust salt and pepper, to taste, if needed.

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

MACARONI SALAD

Steps:

• Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until tender, about 10 minutes, or according to the package instructions. Drain well in a colander and rinse well under cold running water until cool. Shake well to remove excess water. Transfer to a large bowl.
• Once the macaroni is cooled, add the cheese, mayonnaise, celery seed, mustard, carrots, celery and onions. Stir well to combine and season with salt and pepper. Cover with plastic wrap and chill in the refrigerator until cold, at least 2 hours. Taste and adjust for seasoning with salt, pepper and mayonnaise just before serving.

FRUITED CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour before serving.Easy Asian Noodles: Substitute 8 ounces uncooked thin spaghetti for bow tie pasta, adding a 10-ounce package of julienned carrots and 1/2 pound sugar snap peas during last minute of cooking. Drain; add chicken, oranges and 1/2 cup stir-fry sauce.

MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
• Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
• Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
• Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.

CHICKEN AND PASTA STIR-FRY

Steps:

• Cook and drain pasta as directed on package.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
• Add chicken; stir-fry about 5 minutes to heat through.
• Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

STIR-FRY CHICKEN SALAD

Steps:

• Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
• Add the chicken and stir-fry for 5 minutes or until golden.
• Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
• Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
• Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
• Serve with noodles or rice.