Description
A creamy and comforting chicken macaroni salad made with tender chicken, soft elbow macaroni, crunchy vegetables, and a rich tangy dressing perfect for lunches, picnics, or meal prep.
Ingredients
- 2 cups (250 g) elbow macaroni, uncooked
- 2 cups cooked chicken, shredded or diced
- 1/2 cup celery, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup carrots, grated
- 1/4 cup sweet pickle relish
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the elbow macaroni according to package instructions until tender.
- Drain the macaroni and rinse under cold water to cool completely.
- In a large bowl, combine cooked macaroni, chicken, celery, cucumber, red onion, carrots, and sweet pickle relish.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, sugar, salt, and black pepper until smooth.
- Pour the dressing over the macaroni mixture.
- Stir until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Rinse pasta under cold water to stop cooking and cool it quickly.
- Use rotisserie chicken for extra flavor and convenience.
- Add extra mayonnaise before serving if the salad becomes dry.
- Chilling improves the flavor and texture.
- Customize with peas, bell peppers, cheese, or boiled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
