Macaroni and Chicken Salad
Creamy, flavorful, and irresistibly satisfying, this Macaroni and Chicken Salad is the perfect blend of hearty comfort and refreshing crunch. Cooked al dente elbow macaroni forms the base of this crowd-pleasing dish, paired with tender, perfectly seasoned diced chicken breast. Crisp veggies like celery, red bell pepper, and red onion add vibrant color and a delightful crunch, while a creamy dressing made with mayonnaise, sour cream, and Dijon mustard ties it all together with a tangy twist. Finished with a sprinkle of fresh parsley for brightness, this chilled salad is ideal as a main dish or a versatile side for picnics, BBQs, or quick family dinners. Ready in under an hour and packed with flavor, this recipe serves up six portions of comfort in every bite.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 pieces chicken breast
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 1 tablespoon Dijon mustard
- 2 pieces celery stalks
- 1 medium red bell pepper
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 teaspoons garlic powder
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente (usually 6-8 minutes). Drain the macaroni, rinse with cold water to stop cooking, and set aside.
While the pasta is cooking, heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Season the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and the garlic powder on both sides.
Cook the chicken breasts in the skillet for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken cool. Once cool, dice into bite-sized pieces.
Finely chop the celery stalks, red bell pepper, and red onion. Roughly chop the parsley.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth.
Add the cooked macaroni, diced chicken, chopped vegetables, and parsley into the bowl with the dressing. Gently toss everything together until the ingredients are evenly coated with the dressing.
Taste and adjust seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled as a main dish or side. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.5 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1326 mg | 28% | |
*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.
