Macaroni Chicken Salad
Creamy, satisfying, and packed with flavor, this Macaroni Chicken Salad is the ultimate crowd-pleaser for potlucks, picnics, or weeknight dinners. Featuring tender elbow macaroni, juicy shredded chicken, and a colorful medley of crisp celery, sweet red bell peppers, and grated carrots, this recipe delivers the perfect balance of textures and tastes. The rich, tangy dressing—made with mayonnaise, sour cream, Dijon mustard, and a touch of sweet pickle relish—brings a creamy and zesty kick, while a splash of fresh lemon juice brightens every bite. Garnished with optional paprika and parsley, this chilled salad is not only easy to prepare in under 30 minutes but also irresistibly delicious. Whether you're planning a backyard barbecue or meal prepping for the week, this macaroni chicken salad will be your go-to recipe for a refreshing and protein-packed dish! Keywords: macaroni chicken salad, creamy pasta salad, shredded chicken recipes, picnic salad ideas.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken (shredded or diced)
- 1 cup mayonnaise
- 0.5 cup sour cream
- 0.75 cup celery (chopped)
- 0.5 cup carrot (grated)
- 0.5 cup red bell pepper (diced)
- 0.25 cup green onions (chopped)
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 2 tablespoons parsley (chopped, optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool the macaroni quickly. Set aside.
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, sweet pickle relish, salt, and black pepper. Whisk together until the dressing is smooth and well combined.
Add the shredded or diced cooked chicken, chopped celery, grated carrot, diced red bell pepper, and green onions to the bowl with the dressing. Stir to coat the ingredients evenly.
Fold the cooled macaroni into the bowl, ensuring it is well combined with the dressing and other ingredients.
Taste the salad and adjust the seasoning, adding more salt or pepper if needed.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a sprinkling of paprika and chopped parsley, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 33.2 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2248 mg | 48% | |
*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.
