Chicken Macaroni Salad
This chicken macaroni salad is an easy, creamy pasta salad recipe perfect for your next potluck, picnic, or barbecue. Make it ahead using a rotisserie chicken for extra convenience!
Servings: 12 servings
Ingredients
- 12 ounces elbow macaroni (3 cups)
- ¾ cup plain Greek yogurt
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- ¼ cup yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 3 cups cooked finely diced or shredded chicken breast (see note)
- 1 cup celery, finely chopped (3 stalks)
- 1 cup frozen peas, thawed (place in strainer and run under hot water to thaw)
- 1 cup diced red bell pepper (1 bell pepper)
- ¼ cup red onion, finely chopped (¼ onion)
Instructions
- Fill a large pot with salted water and bring to a boil over high heat. Add the macaroni and cook according to the package instructions until al dente. Drain the macaroni and rinse under cold water until cooled.12 ounces elbow macaroni
- In a large mixing bowl (you’ll eventually be adding all the ingredients to this bowl), whisk together Greek yogurt, mayonnaise, pickle relish, mustard, vinegar, garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasoning as needed.¾ cup plain Greek yogurt, ¾ cup mayonnaise, ¼ cup sweet pickle relish, ¼ cup yellow mustard, 1 tablespoon white vinegar, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- To the same bowl, add the cooled macaroni, chicken, celery, peas, bell pepper, and red onion.3 cups cooked finely diced or shredded chicken breast, 1 cup celery, finely chopped, 1 cup frozen peas, thawed, 1 cup diced red bell pepper, ¼ cup red onion, finely chopped
- Stir well to coat all ingredients with dressing. Taste the salad and adjust the seasoning with additional salt and black pepper if needed.
- Cover the bowl with plastic wrap or a lid; refrigerate the chicken macaroni salad for at least an hour before serving. Chilling the salad allows the flavors to blend together.
Notes
- Makes about 12 cups of macaroni salad.
- Serve chicken macaroni salad as a side dish for picnics, barbecues, or as a light meal on its own.
- Rotisserie chicken, poached chicken, or canned chicken work well. If you prefer, substitute tuna, diced cheese, or hard boiled eggs.
- Feel free to use different vegetables that you prefer or happen to have. Try: finely diced carrots, sliced radishes, cucumber, zucchini, or corn.
Nutrition
Serving: 1cup | Calories: 293kcal | Carbohydrates: 27g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 421mg | Potassium: 270mg | Fiber: 2g | Sugar: 4g | Vitamin A: 602IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.