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Chicken Macaroni Salad

Chicken Macaroni Salad Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 cups dry elbow macaroni
  • 2 cups cooked chicken, shredded or cubed
  • 2 celery ribs, diced small
  • 1 small red bell pepper, diced small
  • 1/4 cup finely diced red onion
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, plus extra for serving

Method
 

  1. Cook the macaroni in salted boiling water until al dente, then drain, rinse with cold water, and let it drain completely.
  2. In a large bowl, toss together the diced chicken, celery, bell pepper, and red onion.
  3. In a separate bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, salt, and pepper until smooth.
  4. Add the drained pasta and the chicken mixture to the dressing. Fold everything together gently until coated, then cover and refrigerate for at least 1 hour.
  5. Give the salad a stir before serving, transfer it to a serving bowl, and top with fresh parsley. Serve cold.

Notes

This salad only gets better as it sits, so it’s perfect for making ahead. If it seems a little dry after chilling, stir in a tablespoon of milk or an extra squeeze of lemon juice to loosen it right up.