Chicken Macaroni Salad
Tender chicken and elbow macaroni are tossed with crisp vegetables in a simple, creamy mayonnaise dressing.
Ingredients
- 8 ounces elbow macaroni about 225g
- 1 cup mayonnaise 225g
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 cups cooked chopped chicken, about 300g
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/2 cup grated carrot
- 1/3 cup chopped green onions
Instructions
- Cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Do not overcook.
- Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside to drain well.
- While the pasta cooks, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, sugar, garlic powder, salt, and pepper until smooth.
- In a large bowl, add the cooked and cooled macaroni, chopped chicken, red bell pepper, celery, grated carrot, and green onions.
- Pour the dressing over the ingredients in the large bowl.
- Gently stir everything together until the pasta, chicken, and vegetables are evenly coated in the dressing.
- For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
If cooking your own chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
The salad can be made up to a day in advance. The pasta may absorb some dressing overnight, so you might want to stir in an extra tablespoon of mayonnaise before serving.
Rinsing the pasta with cold water is an important step. It stops the cooking, cools the pasta for the salad, and washes away excess starch that can make the salad gummy.