Chicken Macaroni Salad
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Chicken Macaroni Salad
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Quick, easy and delicious Chicken Macaroni salad is the perfect side dish for summer parties, potlucks and more!
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Ingredients
- 16 ounces macaroni
- 1 ½ cup shredded chicken
- 1 bag frozen peas
- 2 large carrots shredded
- 8 ounces cheddar cheese cubed
- 2 cups light mayonnaise
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 4 hard boiled eggs peeled and diced
Instructions
- Cook the macaroni until tender, according to directions on the package. Drain and rinse under cold water.
- In a large bowl, add the drained macaroni, peas, carrots, cheese and chicken.
- In a separate medium bowl add the mayonnaise, salt, pepper, yellow mustard and garlic powder. Mix until combined. Add this mixture to the pasta and mix until coated.
- Add in the diced eggs and gently mix in.
- Chill in the fridge for at least one hour before serving.
Notes
- Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days. I do not recommend freezing any leftovers.
Nutrition Information
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Calories
367kcal
(18%)
Carbohydrates
34g
(11%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
100mg
(33%)
Sodium
577mg
(24%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2010IU
(40%)
Vitamin C
1mg
(1%)
Calcium
158mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 100mg | 33% |
| Sodium | 577mg | 24% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2010IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 158mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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