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.




15 min


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