Description
A delicious and easy Chicken Macaroni Salad perfect for gatherings.
Ingredients
Scale
- 1 1/2 cups mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup sweet relish
- 1/4 cup dill relish
- 1 tbsp salt-free seasoning
- 3 1/2 cups dry macaroni pasta
- 2 cans chunk chicken breast
- 3 hard-boiled eggs, diced
- 2 stalks of celery, diced
- 1 medium-sized red bell pepper, diced
- 5 green onions, chopped
- 1 small red onion, diced
- Parsley flakes (optional)
- Paprika (optional)
Instructions
- Cook the Macaroni: Start by boiling some water in a large pot. Add the macaroni and cook until tender but not mushy, which should take about 6-7 minutes. Rinse the macaroni under cold water afterward to prevent it from sticking together and to retain its lovely chewy texture.
- Mix the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, and a splash of vinegar until smooth and creamy. This dressing will help to coat the other ingredients and keep the salad moist.
- Chop the Vegetables: Chop the celery, red bell pepper, green onions, and red onion into small pieces. Aim for a size that will mix well with the other ingredients, ensuring a satisfying crunch in every bite.
- Shred the Chicken: Open and drain the canned chicken. Shred it into bite-sized pieces to ensure the protein is evenly distributed throughout the salad.
- Combine All Ingredients: In a large mixing bowl, add the macaroni, shredded chicken, chopped vegetables, and the dressing. Carefully mix everything together to ensure the creamy dressing envelops all ingredients without overmixing.
- Chill & Serve: Cover and place the salad in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, check the texture. If it seems dry after chilling, add a tablespoon of mayonnaise or a splash of milk to help rehydrate. Serve chilled.
Notes
- Storage Tips: Store leftovers in the fridge, covered, for up to 3-4 days.
- Expert Tips: If the salad turns out too dry after refrigeration, you can add a bit more mayo or a splash of milk to rehydrate it. Seasonal adjusting is key: a sprinkle of salt, pepper, or vinegar enhances flavor if it seems off.
- Reheating Instructions: For this salad, it is best served cold and is not intended to be reheated.
- Serving Suggestions: Serve alongside grilled hamburgers or pair with BBQ chicken and baked beans for a hearty meal.
- Recipe Variations: Consider adding diced carrots for sweetness or incorporate peas for added color and flavor. For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Ingredient Notes: When using canned chicken, shredded rotisserie chicken or leftover cooked chicken can be a great substitute. If you prefer a seafood twist, canned tuna can also be used in place of chicken for a delightful tuna macaroni salad.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg