Justins Macaroni Salad Recipes

Steps:

• With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
• In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan-fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
• In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
• In a large bowl, mix ingredients together.

Steps:

• Cook macaroni according to package directions and rinse with cold water, drain well. While pasta is cooking, mix dressing. Toss together and serve. Even better the next day!

Steps:

• Combine dressing ingredients.
• Stir into remaining ingredients.
• Cover and chill.

Steps:

• Cook macaroni according to package directions, drain and cool.
• Drain shrimp, chop onion, celery, pickles and boiled eggs; add to macaroni.
• Mix mayonnaise and Dorothy Lynch dressing. Add to macaroni mixture. Stir well and chill in refrigerator at least 4 hours.

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, blend creamy salad dressing, cider vinegar, and milk.
• In a large bowl, mix the cooked macaroni, celery, olives, Vidalia onion, and green bell pepper. Toss with the creamy salad dressing mixture. Season with salt and pepper. Cover and chill until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, blend creamy salad dressing, cider vinegar, and milk.
• In a large bowl, mix the cooked macaroni, celery, olives, Vidalia onion, and green bell pepper. Toss with the creamy salad dressing mixture. Season with salt and pepper. Cover and chill until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, blend creamy salad dressing, cider vinegar, and milk.
• In a large bowl, mix the cooked macaroni, celery, olives, Vidalia onion, and green bell pepper. Toss with the creamy salad dressing mixture. Season with salt and pepper. Cover and chill until serving.