Creamy Chicken Macaroni Salad

Nutriscore Rating: 67/100

Perfect for summer gatherings, family picnics, or a satisfying lunch, this Creamy Chicken Macaroni Salad is a harmony of texture and flavor that’s sure to impress. Tender macaroni and juicy shredded chicken are combined with a luscious dressing made from mayonnaise, sour cream, and a hint of yellow mustard for a delightful creaminess with just the right tang. Crisp celery, sweet pickle relish, and vibrant red bell pepper add pops of crunch and color, while finely chopped red onion and chopped hard-boiled eggs elevate each bite with richness and depth. A sprinkle of paprika and fresh parsley garnishes this dish beautifully, making it as visually inviting as it is delicious. Easy to prepare in just 30 minutes with minimal cooking, this chilled pasta salad is a crowd-pleaser that perfectly complements any menu. Try this creamy, satisfying chicken macaroni salad to elevate your next party or potluck!

Recipe Information

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 cups macaroni pasta
• 2 cups cooked chicken breast (shredded or diced)
• 1 cup mayonnaise
• 0.5 cup sour cream
• 1 tablespoon yellow mustard
• 1 cup celery (diced)
• 0.5 cup red bell pepper (diced)
• 0.25 cup red onion (finely chopped)
• 2 tablespoons sweet pickle relish
• 3 pieces hard-boiled eggs (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon paprika (optional, for garnish)
• 2 tablespoons chopped parsley (optional, for garnish)

📝 Instructions

8 steps

1. Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

2. In a large mixing bowl, combine the mayonnaise, sour cream, and yellow mustard. Stir until smooth and well combined.

3. Add the cooked shredded or diced chicken, cooked macaroni, celery, red bell pepper, red onion, and sweet pickle relish to the bowl with the dressing. Mix gently to coat all the ingredients.

4. Fold in the chopped hard-boiled eggs, being careful not to overmix to keep the eggs intact.

5. Season with salt and black pepper to taste. Adjust seasoning as needed.

6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

7. Before serving, optionally garnish the salad with a sprinkle of paprika and fresh chopped parsley for added color and flavor.

8. Serve cold and enjoy!

Nutrition Facts

1 serving (272.3g)

Calories		748
% Daily Value*
Total Fat		40.6 g	52%
	Saturated Fat	9.0 g	45%
	Polyunsaturated Fat	0.0 g
Cholesterol		185 mg	62%
Sodium		620 mg	27%
Total Carbohydrate		55.0 g	20%
	Dietary Fiber	3.0 g	11%
	Total Sugars	5.2 g
Protein		37.3 g	75%
Vitamin D		0.6 mcg	3%
Calcium		78 mg	6%
Iron		2.5 mg	14%
Potassium		423 mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2197 cal (49.8%%)

Protein: 896 cal (20.3%%)

Carbs: 1317 cal (29.9%%)