Chicken & Macaroni Salad with Ballymaloe Fiery Mayo & Sliced Irish Beetroot

Macaroni Salad
  • Cooking Time: 30 minutes
  • Serves: 6
  • Allergens: Wheat, mustard, eggs, dairy

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Description

In the summertime, when the weather is fine, you can’t get more of a crowd-pleaser than this chicken & macaroni salad, served with a generous helping of Ballymaloe Mayo & Fiery Relish, and some sweet & sharp Ballymaloe Sliced Irish Beetroot. Full of seasonal Irish ingredients, it’s a breath of fresh air – whether eating al fresco or not!

Ingredients

  • 1 small roast chicken (pull the meat into large pieces, plus crispy skin)
  • 250g macaroni (cooked)
  • 150g broad beans (cooked)
  • 200g broccoli (broken into bite-sized florets)
  • 150g French beans (cooked)
  • 3 carrots (peeled)
  • 100g peas (cooked)
  • 4 tbsp Ballymaloe Mayo mixed with 2 tbsp Ballymaloe Fiery Relish
  • 100g garlic sourdough croutons
  • Herbs (mint leaves, flat parsley leaves, finely-chopped chives)
  • Sea salt & freshly-cracked black pepper
  • Ballymaloe French Dressing
  • Ballymaloe Sliced Irish Beetroot (drained)

Dietary Suitability

  • Suitable for Vegetarians
  • Contains wheat
  • Contains mustard
  • contains eggs
  • contains dairy

Method

  1. Mix all of the ingredients for the salad together in a large bowl, tossing with Ballymaloe French Dressing.
  2. Season with sea salt and freshly-cracked black pepper, then place in your serving bowl.
  3. Mix your Ballymaloe Mayo and Fiery Relish together to create your Fiery Mayo, then drizzle over the top. Finish with crispy croutons and lots of fresh herbs.

  • Cooking Time: 30 minutes
  • Serves: 6
  • Skill: Easy
  • Allergens: Wheat, mustard, eggs, dairy

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