Chicken Macaroni Salad
This homemade Chicken Macaroni Salad is a classic pasta salad recipe that is packed with vegetables and creamy mayo-based dressing. It will be perfect for lunch, dinner, or a Summer cookout party!
Servings: 8 people
Calories: 366kcal
Ingredients
Ingredients for Dressing:
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Ingredients for Salad:
- 8 oz dry elbow pasta
- 2 cups cooked chicken breast chopped
- ½ cup red bell pepper chopped
- ½ cup celery chopped
- ½ cup carrot grated
- ⅓ cup green onion chopped
Instructions
- Cook 8 oz elbow pasta until al dente. When done, drain and rinse under cold water, then let it cool off.
- While the pasta is cooking, combine 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tbsp white wine vinegar, ½ tsp garlic powder, 1 tsp granulated sugar, 1 tsp salt, ¼ tsp black pepper in a mixing bowl and mix until well combined.
- In a large mixing bowl, add cooked and cooled elbow pasta, 2 cups cooked and chopped chicken breast, ½ cup chopped red bell pepper, ½ cup chopped celery, ½ cup grated carrots, ⅓ cup chopped green onion. Add the dressing and mix until combined.
Video
Notes
- Cook the macaroni al dente. When you drain it, they still should have a bite. If you cook until they are fully cooked and then mix with the salad dressing, they will absorb extra moisture and will become too mushy.
- After the pasta is cooked, I like to rinse it under cold water. This extra step helps to stop the cooking process (so the pasta won’t get mushy) and prevent it from sticking.
- You can use any cooked chicken you have on hand (boiled, pan seared, baked, or rotisserie).
- I like to refrigerate this dish for at least an hour before serving. That will help all the flavors to meld together and absorb the dressing.
- You can store it in refrigerator in an air-tight container for up to 3-4 days.
Nutrition
Calories: 366kcal | Carbohydrates: 24g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 522mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1725IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg
