This Chicken Macaroni Salad is a is a simple but big on flavor recipe to make for parties, potlucks, BBQs, holidays like Easter or any time the craving strikes. It's loaded with a creamy dressing, colorful veggies like carrots, bell pepper, celery and onion and best of all it has both chicken and bacon pieces for a boost of protein. You'll love how easy it is to make and that it can be enjoyed as a side dish or a main dish!
Cook the elbow macaroni according to package directions. Drain the pasta and rinse with cold water. Once cool, place in a large mixing bowl or serving bowl.
2 cups dry elbow macaroni (1/2 lb.)
Whisk together the dressing ingredients in a bowl. Set aside.
1 cup mayonnaise, 1/2 cup sour cream, 3 Tbsp. sugar, 2 Tbsp. sweet pickle relish, 1 Tbsp. apple cider vinegar or distilled vinegar, 1 Tbsp. Dijon mustard, 1 tsp. salt, 1/2 tsp. black pepper
Add all of the salad ingredients to the macaroni, pour the dressing on top and stir to mix well. Taste and adjust any seasonings as desired.
1 cup chicken, diced (I usually just use rotisserie or any leftover chicken breasts), 6 strips bacon, cooked and diced into small bits, 1/2 cup carrots, shredded, 1/2 cup red bell pepper, diced, 1/2 cup red onion, diced, 1/2 cup celery, diced
Refrigerate 1-2 hours prior to serving. Garish with more parsley and enjoy!
1/4 cup fresh parsley, finely chopped
Video
Notes
Storage: Covered in a air tight container, it will last for 3 to 5 days in the fridge.