• Servings 4 cups
  • Prep 15 min
  • Cuisine
  • Skill Level

Chicken Macaroni Salad


  • 2 cups chicken, diced (about 1 and 1/2 lbs of cooked boneless, skinless chicken breast)
  • 1/2 cup elbow or shell macaroni,cook and drained
  • 2 hard boiled eggs, chopped
  • 3/4 cup thinly sliced celery
  • 1/2 cup sharp cheddar cheese, cubed
  • 1 small onion minced
  • 2 tbs red or green bell pepper, finely minced
  • 2 tbs shredded carrot
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbs white wine vinegar
  • 1 tsp Dijon mustard
  • juice from 1 lemon
  • kosher salt and fresh cracked black pepper to taste
This is a twist on macaroni salad that uses juicy chicken breast.

  • Place chicken, macaroni, eggs, celery, onion, bell pepper, cheese and carrot in a large bowl and toss lightly.
  • Mix the remaining ingredients for the dressing in a separate bowl, and mix well.
  • Pour over chicken mixture and toss well to coat.
  • Cover and refrigerate for several hours.

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