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Chicken Macaroni Salad

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 493kcal

Ingredients

For the dressing

  • 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

For the salad

  • 2 cups dry elbow macaroni (1/2 lb.)
  • 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
  • 1/4 cup fresh parsley, finely chopped

Instructions

  • 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. 

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 49g | Protein: 17g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 67mg | Fiber: 3g | Sugar: 13g | Vitamin C: 22mg | Calcium: 53mg | Iron: 1mg