I always have some type of noodle and pastas in my pantry. In that group of carb, I sometimes find macaroni sitting quietly and waiting for their turn to be shine. Not as useful as pasta, but nice to have them to make more variety on your table.
My macaroni dish contains more vegetables than macaroni although this dish is named as macaroni salad. I happen to use these vegetables listed below but you can swap to any vegetable on hand.
What are you going to top with?
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I didn't have any herb on hand so, used leaf of celery as a garnish.
I paired with Japanese cutlet for dinner. It's pretty filling as is though!
Perfect for quick lunch!
＜Yield> 3 servings
<Prep time> 7mins
<Cook time> 5mins
40g of macaroni
70g of chicken fillet
half of cucumber
half of carrot
half of onion
2 tbsp worth of canned corn
2 tsp of soy sauce
1 tsp of apple cider vinegar
1/2 tsp of honey
1 tbsp of whole-grain mustard
2 ½ tbsp of mayonnaise
fresh Italian parsley and chives
1: Slice the cucumber and carrot thinly. Sprinkle 1 tsp of salt and massage it. Leave it for 10 mins. Squeeze the excess moisture . Cut onion finely and pop them into the microwave 600w for 1.5min with the cover on to remove the pungent aroma.
2 :Place chicken fillet on the plate, add dash of rice wine, salt. Cover the plastic wrap and microwave them 600w for 1.5mins. Let it cool down and shred them.
3 :Cook macaroni according to the package instruction. Drain the water and toss with 1 tbsp of mayonnaise when it’s still hot.
4 :In a big bowl, mix all the seasoning written above on < dressing> then add all the ingredients prepped. Toss them and ready to be enjoyed!
-this salad is really versatile. celery, broccoli would be good too!
-you can leave macaroni and add more chickens if you are gluten free or low carb.
-If you don’t have a microwave, you can just boil or grill the chicken fillet on stove.
-If you are making this for kids, it's better to reduce the amount of mustard.
Store it in a air-tight container in the fridge for 3days