Chicken Macaroni Salad Recipe


  • 2 tsp Oil
  • tsp Sugar
  • 1 large Capsicum
  • 2 tbsp fresh Cream
  • cup Tomato puree
  • tsp Red Chilli paste
  • 2 tbsp Tomato ketchup
  • tsp Red Chilli powder
  • 2 tbsp Coriander leaves
  • 1 cups uncooked Macaroni
  • 2 Chicken breasts, boiled, shredded


  1. Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
  2. Add macaroni to the boiling water. Cook covered for 8-10 minutes till soft and well cooked but not mushy.
  3. Strain and wash several times with cold water.
  4. To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of salt and chicken. Pressure cook to give 2 whistles.
  5. Drop the pressure by putting water on the lid of the cooker. Cool and shred the cooked chicken.
  6. Heat oil in a nonstick pan. Add the chilli paste and tomato puree. Stir for 1/2 minute.
  7. Add the tomato sauce and 3/4 cup of water. Simmer the sauce on low flame for 1-2 minutes.
  8. Add salt, sugar, chilli powder. Keeping the flame low add the cream. Switch off the flame immediately.
  9. Add the cooked macaroni, chicken and coriander. Stir gently.
  10. Transfer to a bowl and cover and keep in a refrigerator to chill.
  11. Arrange some lettuce leaves on a serving platter. If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
  12. Transfer the macaroni salad on the lettuce leaves. Deseed the capsicum and cut into thin rings. Half the rings and arrange on the edges.
  13. Serve cold.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

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