BBQ Chicken & Mac Salad Sub

BBQ Chicken & Mac Salad Sub

Prep: 20 Minutes Cook: -1 Minutes Serves: 6 Submitted by: Neens from Ono Yum


1 pound Elbow Macaroni
2 - 3 cups mayonnaise
1/4 cup Onion, grated (this will be very liquidy)
1/2 cup Carrots, minced
1/2 cup Celery, minced
6- 8 eggs, hard-boiled and chopped
Salt to taste
Pepper to taste
2 pounds Chicken breast, boneless, skinless
1/4 cup italian dressing
1/4 cup Brown sugar
1 tablespoon worcestershire sauce
1 package KING'S HAWAIIAN Original Hawiian Sweet Mini Sub Rolls
1 cup KING'S HAWAIIAN Light Roasted Kona Coffee BBQ Sauce


Step 1
Cook elbow macaroni. Drain when finished a let cool.

Step 2
Stir in mayo, eggs, onions, carrots and celery. All of these ingredients are to your liking. If you like more mayo, add more mayo. If you want less onion, you don’t have to use all of the onion.

Step 3
Salt and pepper to taste. Mix it up good and refrigerate.

Step 4
Place chicken into slow cooker and season with salt.

Step 5
Combine dressing, brown sugar, Worcestershire and BBQ sauce in a bowl. Stir ingredients together and pour mixture over the chicken. Cook on high for 3-4 hours.

Step 6
When chicken is done cooking, take out of slow cooker and place onto plate or bowl. Shred chicken using two forks and add more BBQ sauce as desired.

Step 7
Build your sandwich: Bottom roll, lettuce, pulled chicken, extra BBQ sauce, two small scoops of mac salad, top bun.