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- 300 g of elbow macaroni
- 1 pineapple
- 1/2 small red cabbage, grated
- 1 baby cos lettuce, grated
- 1 red bell pepper, diced
- 2 cooked chicken breasts, sliced
- 1/4 cup egg mayonnaise
- 1/3 cup of Greek yogurt
- 1 tablespoon of sriracha mayonnaise
- 1 tablespoon of tomato sauce
- 2 tablespoons of pineapple juice
- 1 teaspoon of brown sugar
- 1/2 teaspoon garlic powder
Cook the macaroni according to the package directions. Drain and set aside to cool.
To make the dressing, mix the ingredients in a small bowl.
Peel and peel the pineapple and cut the meat into cubes. Combine in a large bowl with macaroni, cabbage, lettuce, bell pepper, and chicken. Add dressing and stir to combine.
This could also serve 12 to 14 as part of a buffet.
Serve this salad at a barbecue or buffet dinner alongside meat or seafood, or you can enjoy it alone as a complete meal, perfect for lunch. Skip the chicken for a vegetarian version.
Go retro and serve the hollowed out pineapple salad. Cut the pineapple in half and use a small knife to cut the meat right into the skin. Cut into segments. Use a spoon to scoop out the meat, which you can chop and add to the salad. Be sure to save any extra juice to use in the dressing.
Use whatever form of pasta you like. Bow ties, macaroons or spirals would be great.
You can use store-bought BBQ chicken instead of cooking chicken breasts, if you prefer. Cut or mince the meat.
This recipe was created and photographed by Greer Worsley for Australia's best recipes.
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