Prep 30 mins
Cook 0 mins
This recipe is a family favorite. It is based on one from my grandparents and was introduced to me by my dad, who really enjoyed it growing up. Originally a tradition to use the leftover turkey from Thanksgiving, I've always had it with chicken and can't get enough. This is one recipe that can be easily adjusted, so don't worry if you don't have the exact amounts called for!
- 2 1⁄2 cups chopped roast chicken
- 16 ounces uncooked elbow macaroni
- 1⁄2 lb red seedless grapes
- 2 cups mayonnaise
- 2⁄3 cup dried sweetened cranberries
- 2 stalks celery
- 2 scallions
- 2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Fill a large 4 to 6 quart pot with water and bring to a boil. Add pasta and cook until al dente (about 8 minutes), stirring occasionally.
- Drain pasta and add about two tablespoons of the mayonnaise and allow to cool. Mixing well coats the pasta and helps prevent sticking.
- Chop the roast chicken into bite-size pieces. Use both white and dark meat for best results.
- Chop the celery into quarter-inch pieces, the grapes in half (or quarters if large), and the scallions into thin slices.
- Mix all ingredients, adjusting mayonnaise and spices according to your personal preferences and dietary concerns.
We really liked this recipe! It was easy to make and low cost. Since we had a vegetarian eating with us, we had a rotisserie chicken from the grocery store served separately on a plate. In the macaroni salad, we substituted plain yogurt, since we were out of mayonnaise, and a shallot instead of scallions. This does make a lot of salad, and we will enjoy having some of this for leftovers. It served six for lunch today, as the main course.