Chick’n Green Olive Elbow Salad


Pan-fried chick’n and elbow macaroni tossed with tofu cubes, peas, celery, red onion and garlic stuffed green olives. The fat-free coating/dressing is nothing more than Balsamic vinegar, Poupon Dijon mustard with spices and basil. The total salad is low calorie compared to traditional mac salad – a refreshing mix of fresh and canned/boxed/bottled ingredients. Sure to please!

Makes 17 cups

1 lb. elbow macaroni cooked in boiling, liberally salted water according to pkg. instructions, drained well, rinsed under cold water and let set in colander to drain further till ready to add to salad

12 oz. pkg. froz. GARDEIN CHICK’N STRIPS – oil skillet over medium heat, cook strips till browned and tender, turning often – remove from skillet and cut each strip into 4-5 pieces

  • Some stores leave out their frozen product before storing in freezer, thinking they’ve got time to do something else, since it’s frozen. As a result it partially thaws, and in this case the strips stick together when refrozen, making separating and cooking them difficult. It just takes longer at a lower temperature. Let them fall apart as they cook, rather than force it and end up shredding the product.

10-12 oz. froz. peas, cooked in hot water till plump, then immediately removed and drained well

1 c. diced celery

1/3 c. fine dice red onion

1/2 c. large, garlic stuffed green olives, sliced crosswise into disks – I used Delallo brand (super taste, could’ve eaten the whole jar)

1/2, 12oz. jar sweet red roasted peppers, drained and diced

14 oz. pkg. extra firm water-packed tofu, rinsed, wrapped in towel and gently pressed with hands to remove outside moisture – cut into 1/2 inch cubes

1 t. salt

1/2 c. Balsamic vinegar

1/2 c. Poupon Dijon mustard

fresh grind black pepper

2 t. garlic powder

2 t. onion powder

2 t. dried, crushed basil

1/2 t. ground allspice

In extra-large mixing bowl or pot, combine macaroni, chick’n pieces, peas, celery, onion, olives, roasted pepper and tofu. Before mixing sprinkle salt on top of tofu cubes. Then toss the whole mix till evenly dispersed.

Add Balsamic vinegar, mustard, spices and basil, then toss to evenly coat.

Salt and pepper to taste.

Pack in covered container till ready to serve.

Notes: Balsamic vinegar produces the richest and most robust flavor of all the vinegars, which suits this salad perfectly, since there’s no added oil.

Leftovers or salad made several days in advance dry considerably as the macaroni absorbs the vinegar. Therefore before serving, mix some Dijon mustard with Balsamic vinegar and mix through salad.

Steve, liking oil as he does, prefers an extra virgin olive oil drizzle with a Tablespoon of veg mayo as a topper to his large serving. I tried it. Tasted great. I also tried it with a Tablespoon of Daiya blue cheese dressing as a topper to my individual serving and liked that too.

The point is that when you add the fat, use it as a topper, rather than mix it throughout the dish where you’ll end up using more than you need or want.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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