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Chicken-Corn Salad

Chicken.Maximus's picture
Ingredients
  Chicken breasts 24 Ounce
  Water 2 Cup (32 tbs)
  Onion slice 1
  Celery tops 1 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Cider vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Macaroni shells 8 Ounce
  Canned whole kernel corn 16 Ounce
  Sliced celery 1 Cup (16 tbs)
  Head of lettuce 1 Large
  Hard boiled eggs 3
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Chopped parsley 3 Tablespoon
Directions

Combine chicken breasts with water, onion, celery tops, and 1/4 teaspoon of the salt in a medium-size saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
(Save broth to add to soup for another day.)
Pull skin from chicken and take meat from bones; cut meat into bite-size pieces.
Combine vinegar, sugar, remaining 1 teaspoon salt, pepper, and vegetable oil in a jar with a tight fitting lid; shake well to mix.
Drizzle 1 tablespoon over chicken; chill.
Cook macaroni in boiling salted water, following label directions; drain well.
Combine with corn, celery, and 1 tablespoon of the dressing in a large bowl; toss to mix well; chill.
When ready to serve, line 6 soup plates or shallow salad bowls with lettuce; shred remaining lettuce into pieces in centers.
Spoon macaroni mixture on top.
Add chopped eggs to chicken mixture; toss lightly to mix; spoon over macaroni.
Beat remaining dressing into mayonnaise or salad dressing and parsley in a small bowl; pass separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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