Chicken Macaroni Salad
Chicken Macaroni Salad brings together tender chicken, crispy bacon, crunchy veggies, and the creamiest dressing.
Servings: 8 servings
Cost: $9.57
Equipment
Ingredients
Salad:
- 2-1/2 cups dry elbow macaroni plus 1 tbsp salt
- 1 cup cooked chicken diced, see note 1
- 1/2 cup finely chopped cooked bacon about 8 slices, see note 2
- 3/4 cup grated carrot
- 3/4 cup diced red bell pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion optional
- 1/3 cup finely chopped cilantro or parsley, optional
Dressing (see note 3)
- 1 cup mayo
- 1 cup sour cream
- 3 tablespoon apple cider vinegar
- 1 tablespoon Dijon-style mustard
- 1-1/2 tablespoon granulated sugar
- 1-1/2 teaspoon garlic powder
- Salt and pepper
Instructions
- Cook Pasta: Bring 12 cups of water to a rolling boil. Once boiling, add salt and macaroni. Cook according to package directions for “al dente.” Drain and rinse under cold water for 20 seconds. Shake off excess water and let cool completely.
- Make Dressing: Whisk together all dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
- Prep Salad Ingredients: Dice the chicken. Cook the bacon, let it cool, and finely chop. Peel and grate the carrots. Dice the red bell pepper, celery, red onion, and parsley (if using).
- Assemble Salad: Add the cooled pasta and all salad ingredients to a large bowl.
- Dress the Salad: Add about half of the dressing and gently mix to combine. Taste and adjust. Add more dressing if desired, and store any leftover dressing in the fridge to refresh the salad later or when eating leftovers.
Video
Notes
Note 1: I like using rotisserie chicken or leftovers from my favorite baked chicken thigh recipe.
Note 2: Microwave bacon works too. Omit it if you prefer or want to simplify the recipe.
Note 3: This recipe makes extra dressing on purpose. It keeps the salad creamy and gives you plenty to refresh leftovers as the pasta soaks it up.
Storage: To make ahead, prep all ingredients but keep the dressing separate. Toss with dressing right before serving. Add dressing gradually and as needed.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 30g | Protein: 13g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1248mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2324IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 0.9mg