Refreshing salad recipes to combat the Alabama heat

The sweltering heat of late spring has arrived in Alabama. With it, comes the annual question—what can you have for dinner that is not a hot casserole? Look no further than The Auburn Cookbook’s Chicken Salad and Macaroni and Tomato Salad recipes. These recipes are sure to please the whole family and their tastebuds.

Chicken salad

• One hard-cooked egg
• Four hard-cooked egg whites (discard yolks)
• 5 cups chopped, cooked chicken
• 1 cup chopped celery
• ½ cup chopped sweet pickles
• ¼ cup chopped pimientos
• ½ cup chopped pecans
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1/8 teaspoon black pepper, or to taste
• ¾ cup nonfat mayonnaise

Directions

Chop the egg and egg whites and mix with the chicken, celery, pickles, pimiento and pecans. Mix lemon juice, salt and pepper with mayonnaise and add to the chicken mixture. Mix lightly. Add more mayonnaise if needed. Cover and chill before serving.

Pro tip. You may omit the egg yolk and pecans to cater to personal preferences.

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Macaroni and tomato salad

• 1 cup mayonnaise
• ¼ teaspoon salt
• 1/8 teaspoon black pepper, or to taste
• 1/8 red pepper, or to taste
• 4 cups cooked elbow macaroni
• 2 cups chopped tomatoes
• ¼ cup chopped, ripe olives
• ¼ cup chopped green onions with tops
• ½ garlic clove, minced
• ½ cup chopped celery
• 1 cup grated, reduced-fat cheddar cheese

Directions 

Combine the mayonnaise, salt and both peppers in a bowl and stir until blended. Combine all remaining ingredients except the cheese in a large bowl. Toss lightly until evenly mixed. Add mayonnaise mixture to macaroni mixture and toss. Use only enough mayonnaise mixture to moisten all ingredients. Add cheese and toss lightly. Cover and chill 8 hours or overnight.

Pro tip. Follow the recipe for Macaroni and Tomato Salad but use ½ cup grated parmesan cheese in place of 1 cup cheddar cheese and add 1 cup chopped cauliflower, 1 cup small broccoli flowerets and ½ cup bacon bits. Also, increase minced garlic from ½ clove to one clove and increase chopped green onions from ¼ cup to ½ cup.

Katie Nichols writes for the Alabama Extension Cooperative.