Main Dish Mac Salad
Elevate your summer dining with this flavorful Main Dish Mac Salad—a hearty and satisfying twist on classic macaroni salad that’s perfect for lunch, dinner, or potlucks! Packed with tender elbow macaroni, juicy diced chicken breast, crunchy celery, vibrant red bell pepper, and creamy hard-boiled eggs, this dish delivers a delightful medley of textures and flavors. The rich and tangy dressing, made from mayonnaise, sour cream, yellow mustard, and a splash of white vinegar, coats every bite in creamy perfection. Cheddar cheese shreds add a comforting touch, while optional garnishes like paprika and fresh parsley provide a pop of color and flavor. Ready in just 30 minutes, this protein-packed recipe is a complete meal that’s served chilled for maximum refreshment. Whether you're hosting a gathering or craving a quick and easy main course, this macaroni salad is bound to become your go-to crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken breast, diced
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 cup celery, finely diced
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, finely diced
- 0.75 cup shredded cheddar cheese
- 3 pieces hard-boiled eggs, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and rinse under cold water. Set aside.
In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, and white vinegar. Whisk until smooth and creamy.
Add the diced celery, bell pepper, red onion, and shredded cheddar cheese to the dressing. Stir to combine.
Fold in the cooked chicken breast, hard-boiled eggs, and cooked macaroni. Gently mix until all the ingredients are evenly coated with the dressing.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a light sprinkle of paprika and chopped fresh parsley if desired.
Serve chilled as a satisfying main dish. Enjoy!
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1362 mg | 454% | |
| Sodium | 4471 mg | 194% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 28.3 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1016 mg | 78% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2272 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.
