Baked Chicken Thighs and Macaroni Salad
Servings 4 people
Ingredients
Salad Dressing
- 1 ½ cup mayonnaise
- ¾ cup condensed milk
- 1 tablespoon white vinegar
- salt and pepper to taste
Salad
- 250 grams elbow macaroni
- 1 cup diced cheddar cheese
- 1 small carrots grated
- 1 small red bell pepper finely diced
- 1 small green bell pepper finely diced
- 2 celery stalks finely diced
- 1 small onion finely chopped
Baked Chicken
- 4 boneless chicken thighs
- 1 teaspoon dried thyme
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoon butter
- 1 tablespoon oil
Instructions
- Cook elbow macaroni according to package directions. Drain but do not rinse. Set aside and let it cool.
- In a bowl, combine all dressing ingredients. Whisk until well combined.
- In a large bowl, combine macaroni, cheese, carrots, bell pepper, celery and onion. Pour the dressing to the salad. Toss gently until well combined.
- Refrigerate for at least 4 hours but overnight is best; the salad will completely absorb the dressing. Note: Before serving, try the salad. Taste it and adjust accordingly. I added two more tablespoons of mayonnaise to my salad to make it creamier and it turned out great!