Easy Chicken Macaroni Salad
User Reviews
5
Easy Chicken Macaroni Salad
Description
This macaroni salad uses 1 pound each of elbow macaroni and cooked chicken breast. The pasta is boiled until tender and drained, while the chicken is boiled separately and shredded. The salad features a dressing made primarily from mayonnaise, mixed with finely chopped onion, diced carrot, green bell pepper, raisins, pineapple tidbits, and grated cheese like Eden, Velveeta, or cheddar. These ingredients contribute crunch, sweetness, and creaminess to the dish.
The salad is seasoned with salt and black pepper and tossed thoroughly to blend flavors. After assembling, the salad is chilled in the refrigerator for at least an hour to mellow and marry the tastes before serving. It offers a combination of moist, creamy texture with crunchy veggies and bursts of fruit sweetness, making it refreshing and satisfying.
It can be prepared ahead for convenience and stored in airtight containers refrigerated for 3 to 5 days. Re-toss before serving to redistribute the dressing and ingredients evenly.
Ingredients
- 1 pound elbow macaroni - uncooked
- 1 pound chicken breast fillet
- 2 cups mayonnaise
- 1 cup onion chopped finely
- 1 cup carrot cut brunoise/fine dice
- ½ cup green bell pepper - cut brunoise/fine dice
- 1 cup raisins
- 1 can (137g) pineapple tidbits
- ½ block cheese Eden or Velveeta or cheddar
- 1 /2 teaspoon black pepper ground
- ½ teaspoon salt - adjust as needed
Instructions
- Cook elbow macaroni as per package instructions. Drain and set aside.
- Place chicken in a pot and fill with water just enough to cover it. Add a little salt and bring to boil. Simmer for 10-12 minutes or until meat is cooked through. Remove from heat and drain. Shred meat using 2 forks.
- In a large bowl, add all the ingredients, except the cheese, salt, and pepper. and toss until well blended.
- Grate the cheese on top of the macaroni salad and mix. Season with salt and pepper according to preference.
- Cover the bowl with cling wrap and let it rest in the fridge for at least an hour to give the flavor time to blend together. Give it another toss before serving.
Notes
- This salad can be made ahead and stored in airtight containers to last 3–5 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 44g | 68% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 588mg | 25% |
| Potassium | 594mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2760IU | 55% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 34mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
