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.