Chicken Macaroni Salad

Prep Time: 20 minutes
Cook Time: 10 minutes (for the chicken and pasta)
Total Time: 30 minutes
Servings: 6-8

This Chicken Macaroni Salad is a classic and delicious dish that’s perfect for picnics, barbecues, potlucks, or a quick weeknight dinner. The creamy dressing, tender chicken, and crunchy vegetables all come together to create a dish that’s comforting, flavorful, and satisfying. Plus, it’s easy to customize based on your preferences!

Ingredients:

For the Salad:

• 2 cups elbow macaroni (or any short pasta of your choice)
• 2 cups cooked chicken, shredded (you can use rotisserie chicken, grilled chicken breast, or leftover chicken)
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup carrots, finely grated or chopped
• 1/2 cup sweet peas (frozen and thawed, or fresh)
• 1/4 cup bell pepper, finely chopped (optional)
• 1/4 cup fresh parsley or dill, chopped (optional)

For the Dressing:

• 1 cup mayonnaise (use light or regular, depending on preference)
• 2 tablespoons Dijon mustard (for a tangy kick)
• 1 tablespoon white vinegar (or apple cider vinegar)
• 1 teaspoon lemon juice (optional, for added freshness)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/2 teaspoon sugar (optional, for a touch of sweetness)

Equipment Needed:

• Medium pot for boiling pasta
• Large mixing bowl
• Whisk or spoon for mixing
• Knife and chopping board
• Measuring cups and spoons

Instructions:

Step 1: Cook the Pasta

1. Boil the pasta:
   Bring a large pot of salted water to a boil. Add the elbow macaroni (or pasta of your choice) and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente.
2. Drain and cool:
   Once the pasta is cooked, drain it in a colander and rinse with cold water to stop the cooking process and cool the pasta down. Set aside to drain completely.

Step 2: Prepare the Chicken and Vegetables

1. Shred the chicken:
   If you’re using cooked chicken breast or rotisserie chicken, shred the meat into bite-sized pieces. You should have about 2 cups of shredded chicken for this recipe.
2. Chop the vegetables:
   Finely chop the celery, red onion, and bell pepper (if using). Grate or finely chop the carrots. If you’re using frozen peas, thaw them by running them under cold water or letting them sit at room temperature for a few minutes.

Step 3: Make the Dressing

1. Combine the dressing ingredients:
   In a medium bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, lemon juice (if using), garlic powder, salt, pepper, and sugar (if using). Taste and adjust seasoning as needed—add a little more salt, pepper, or mustard for your desired flavor balance. The dressing should be creamy with a subtle tanginess.

Step 4: Assemble the Salad

1. Mix the salad ingredients:
   In a large mixing bowl, combine the cooled pasta, shredded chicken, chopped vegetables, and peas.
2. Add the dressing:
   Pour the dressing over the pasta mixture and toss everything together gently until all the ingredients are evenly coated with the creamy dressing.
3. Taste and adjust:
   Taste the salad and adjust the seasoning if necessary—add more salt, pepper, or a splash of vinegar if you prefer a more tangy flavor.

Step 5: Chill and Serve

1. Chill the salad:
   Cover the salad and refrigerate for at least 1 hour before serving. This helps the flavors meld together and ensures the salad is cold and refreshing when served.
2. Serve:
   After chilling, give the salad another gentle toss to redistribute the dressing, and serve. Garnish with fresh parsley or dill if desired.

Notes:

• Make Ahead: This salad can be made a day ahead of time, which actually helps the flavors develop even more. Just store it in an airtight container in the fridge and give it a quick stir before serving.
• Chicken Options: You can use leftover chicken from a roast or rotisserie chicken for convenience. If you’re cooking chicken specifically for this salad, you can grill or boil chicken breasts and then shred them.
• Pasta Tips: While elbow macaroni is the classic choice for macaroni salad, you can substitute it with any short pasta like penne, fusilli, or shells.
• Vegetable Add-ins: Feel free to customize the vegetables based on what you have on hand. Some great additions include sweet corn, green onions, or even chopped pickles for an extra crunch and tang.
• Dressing Variations: If you prefer a lighter version, you can substitute half of the mayonnaise with Greek yogurt for a tangy twist while keeping it creamy. You can also make the dressing more zesty by adding a teaspoon of prepared horseradish or some hot sauce.

Variations:

• Spicy Chicken Macaroni Salad: Add chopped jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to the dressing for a spicy kick.
• Bacon Chicken Macaroni Salad: Add some crispy bacon bits for a smoky, savory crunch. Bacon pairs beautifully with the creamy dressing and chicken.
• Herbed Chicken Macaroni Salad: Try adding some fresh herbs like thyme, rosemary, or basil to the salad for extra flavor. You can even try using a fresh herb-infused oil in the dressing for a fragrant twist.

This Chicken Macaroni Salad is perfect for feeding a crowd or for meal prepping. It’s filling, full of flavor, and easily adaptable to suit your taste preferences. Whether you’re serving it as a main dish or a side, it’s guaranteed to be a hit! Enjoy!