Aloha Salad & Shredded BBQ Chicken Sliders
Prep time: 
Cook time: 
Total time: 
Serves: 2 chicken breasts, ~5 smaller sliders.
 
The Islands come to you with a super simple, summer macaroni salad, and shredded BBQ slider. Perfect for a long holiday like 4th of July, or the end to a long week.
What to get:
For the Macaroni Salad:
  • 1-lb dry elbow macaroni noodles (small size)
  • ½ cup light sour cream (Daisy Light)
  • ⅓ cup light mayo (I only use Best Foods!)
  • ½ cup celery, finely chopped
  • ½ cup carrot 'confetti', (shavings with peeler, then finely chopped)
  • ½ cup green onions, finely chopped (whites & greens, ~3 onions)
  • 1 clove garlic, minced
  • 1 tsp prepared Italian dressing (I make Good Seasons with red wine vinegar)
  • 2 dashes Worcestershire sauce
  • ¼ tsp paprika
  • ⅛ tsp ground ginger
  • ¼ tsp sea salt (or more to taste)
  • ¼ tsp coarsely ground black pepper (or more to taste)
  • little fresh lemon zest (less than ¼ tsp)
For BBQ Chicken Sliders:
  • 2 large chicken breasts, bone-in with skin (you can do 4 chicken breasts for larger family).
  • ~1/2 bottle Bull's Eye Hickory Smoke BBQ sauce
  • ~1/2 cup prepared Italian dressing (like Good Seasons with red wine vinegar, what I prefer)
  • Sea salt and black pepper to taste
  • 1 package Sweet Hawaiian brand hamburger buns (or the little rolls, but they make both now!)
What to do:
Prepare Chicken:
  1. Rinse & pat dry chicken breasts (they should be very large bone-in breasts, 2 came in my package).
  2. Place in small casserole dish or 9x9, or bigger for more chicken breasts.
  3. Pour over the prepared Italian dressing, to coat above and below in dish.
  4. Wrap top loosely with foil, and back on 325 for 30 minutes.
  5. Remove foil and raise temp to 350, continue to bake until chicken is done (mine took over 1.5 hrs since they were very large).
  6. Once cooked completely through, remove chicken from oven and let cool, enough to handle/shred, reserving juices that collected in dish.
  7. Shred cooled chicken breasts discarding all bones, skin and cartilage.
  8. Put shredded meat into small crock pot on warm, adding ~1/2 the bottle of BBQ sauce and about ¼ cup of the collected chicken juices from baking dish (skimming off fat first).
  9. Add salt and pepper and let sit on low until ready to eat (stirring occasionally).
  10. Serve them on lightly warmed Sweet Hawaiian brand hamburger buns, with slaw on sandwich as desired.
While Chicken Bakes, Make Macaroni Salad:
  1. Boil one 1-lb package/box of small, elbow macaroni noodles til al dente.
  2. Drain, rinse with warm water, and let completely drain in colander again.
  3. In large mixing bowl combine noodles, chopped celery, green onion, confetti-cut carrots, minced garlic, lemon zest, paprika, ginger, salt, pepper, Worcestershire, well.
  4. Add sour cream, mayo and Italian dressing, combining thoroughly.
  5. Refrigerate to set, until ready to serve; serve cold.
  6. Enjoy alongside the sweet chicken sliders!
Serving size: a slider and some macaroni!
Recipe by the dinnervine at http://www.dinnervine.com/2013/06/macaroni-salad-bbq-chicken-sliders/