Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.
Ingredients
- 1 box Barilla® Gluten Free Elbows , 12 ounce
- 2 boneless , skinless chicken breast halves
- salt and pepper to taste
- 2 tablespoons olive oil , divided
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon celery seed
- 0.5 cups diced celery
- 3 large tomatoes , diced
Instructions
-
1
Bring a large pot of water to a boil.
-
2
Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
-
3
Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.
-
4
Cook pasta according to package directions.
-
5
In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.
-
6
Drain the pasta and toss with 1 tablespoon olive oil.
-
7
Once the pasta has slightly cooled, toss with the sauce and vegetables.
-
8
Top with grilled chicken & serve immediately - do not chill.
Nutrition Facts
Per serving
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