Description
A refreshing and creamy chicken macaroni salad, perfect for busy weeknights or summer picnics. This dish combines tender chicken, al dente macaroni, and crunchy vegetables with a tangy dressing.
Ingredients
Scale
- 8 ounces elbow macaroni, cooked al dente and cooled
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced small
- 1/4 cup red onion or green onions, minced
- 1 medium carrot, grated
- 1/2 cup frozen peas, thawed
- 1/3 cup sweet pickle relish, drained
- 1/2 cup pineapple tidbits, well drained (optional)
- 3/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 teaspoons yellow or Dijon mustard
- 1 to 2 teaspoons sugar or honey
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and black pepper to taste
- Pinch of paprika plus a little dried dill or parsley (optional)
Instructions
- Boil the macaroni in salted water until just al dente. Drain and rinse briefly with cold water to cool. Shake off extra moisture.
- In a large bowl, whisk together mayonnaise, sour cream or yogurt, mustard, vinegar or lemon, sugar, a pinch of salt, pepper, and paprika to create the dressing. Taste and adjust seasoning.
- Fold in the chicken, celery, bell pepper, onions, carrot, peas, relish, and pineapple if using. Stir gently.
- Add the cooled macaroni and toss to coat. If it looks dry, add a little more mayo or a splash of milk.
- Chill for at least 45 minutes before serving, to allow flavors to mingle.
- Before serving, taste again and adjust salt, pepper, and acid if necessary.
Notes
Store leftovers in a sealed container for up to 3 days. For best texture, keep a little extra dressing in the fridge to stir in before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg