Creamy Chicken Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Whisk
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cup elbow macaroni uncooked
- 1 tablespoon salt for boiling water
- 2 cup cooked chicken diced
- 1/2 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1/2 cup carrots shredded
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream full-fat
- 2 tablespoon pickle relish sweet
- 1 tablespoon Dijon mustard smooth
- 2 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar granulated
- 1/2 teaspoon garlic powder fine
- 1/2 teaspoon onion powder fine
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper ground
- 2 hard-boiled eggs optional; chopped
- 2 tablespoon fresh parsley chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon salt, then cook the elbow macaroni according to package directions until al dente.
- Drain the macaroni in a colander, rinse under cold water until cooled, and let it drain very well.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, pickle relish, Dijon mustard, vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled macaroni, cooked chicken, celery, red bell pepper, red onion, carrots, and chopped eggs if using.
- Pour the dressing over the macaroni mixture and gently stir with a wooden spoon until everything is evenly coated.
- Fold in the chopped parsley and taste, adjusting salt and pepper if needed.
- Cover the bowl and refrigerate the salad for at least 1 hour to chill and allow the flavors to meld.
- Give the salad a gentle stir before serving, adding a spoonful of mayonnaise or a splash of milk if it seems too thick.
Notes
For best results, make sure the macaroni is fully cooled and well-drained so the dressing doesn’t become watery, and avoid overcooking the pasta to keep it pleasantly firm. You can use leftover rotisserie chicken for extra flavor and convenience, and adjust the creaminess by adding more mayonnaise or a bit of milk just before serving if it thickens in the fridge. This salad keeps well covered in the refrigerator for up to 3 days, but avoid leaving it at room temperature for more than 2 hours for food safety. Customize by adding peas, corn, or cheese cubes, and if making ahead for an event, reserve a little dressing to stir in right before serving to refresh the texture.
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