Best Chicken Macaroni Salad Recipes

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COLD CHICKEN MACARONI SALAD



Cold Chicken Macaroni Salad image

Cold macaroni salad meets chicken salad... good recipe for leftovers. If you want more flavor add in your favorite fruit, veggie, or whatnot--such as celery, grapes, or frozen green peas. Happy eating.

Provided by Lori Roper

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

2 each skinless, boneless chicken breasts, diced
4 cups elbow macaroni
4 large eggs
1 cup mayonnaise, or more to taste
4 teaspoons white sugar
4 teaspoons white vinegar
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon prepared yellow mustard
1 pinch ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
  • While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
  • At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 42.5 g, Cholesterol 119.6 mg, Fat 25.8 g, Fiber 1.7 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 733 mg, Sugar 4 g

OLD-FASHIONED CHICKEN MACARONI SALAD



Old-Fashioned Chicken Macaroni Salad image

"My sister gave me the recipe for this creamy pasta salad about 25 years ago," Nola Erbe jots from Lodi, Wisconsin. "It's great to make for watching football games on TV. I serve it with potato chips, celery and pickles.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup uncooked elbow macaroni
1/3 cup frozen corn
1 cup cubed cooked chicken
1/4 cup sliced celery
1 hard-boiled large egg, chopped
2 tablespoons chopped green pepper
1 tablespoon chopped onion
1/2 cup mayonnaise
2 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool. , In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 337 calories, Fat 10g fat (3g saturated fat), Cholesterol 175mg cholesterol, Sodium 882mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)



Chicken and Pineapple Macaroni Salad (Filipino Style) image

I serve this salad along with my other party entrees, always turns out to be a crowd pleaser.. enjoy! =)

Provided by Sharonda

Categories     Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups macaroni
1 cooked chicken breast
1 (8 ounce) can pineapple chunks
1 apple
2 tablespoons raisins (optional)
1/2 cup cheddar cheese
mayonnaise (enough to bind ingredients together)
salt and pepper

Steps:

  • Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
  • dice chicken breast into cubes.
  • dice pineapple (tidbit size).
  • peel and dice apple.
  • dice cheddar cheese.
  • mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
  • Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!

CHICKEN CAESAR MACARONI SALAD



Chicken Caesar Macaroni Salad image

Give me a Caesar salad anytime, no matter what form it's in. I like to add some chicken and artichokes to make this Caesar macaroni salad a little more hearty. -Shawn Barto, Palmetto, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Italian salad dressing mix
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped rotisserie chicken
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
2 tablespoons capers, drained
Caesar salad croutons, optional

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat. , Refrigerate until serving. Top with croutons and additional capers if desired.

Nutrition Facts : Calories 318 calories, Fat 22g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 692mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SUMMER CHICKEN MACARONI SALAD



Summer Chicken Macaroni Salad image

For sunny, lazy days, I make a loaded macaroni salad that's like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups uncooked elbow macaroni
1 rotisserie chicken, skin removed, shredded
3/4 cup fresh or frozen peas
5 green onions, finely chopped
2 celery ribs, thinly sliced
1/3 cup loosely packed basil leaves, thinly sliced
1/4 cup lemon juice, divided
1 teaspoon kosher salt
3/4 teaspoon coarsely ground pepper
3/4 cup plain yogurt
3/4 cup reduced-fat mayonnaise
3 medium peaches, peeled and sliced
1 cup sharp cheddar cheese, shredded
1/2 cup crumbled Gorgonzola cheese
3/4 cup pistachios

Steps:

  • Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture., Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

BBQ CHICKEN MACARONI SALAD



BBQ Chicken Macaroni Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

CHICKEN AND BACON MACARONI SALAD



Chicken and Bacon Macaroni Salad image

This hearty pasta salad can double as a side or main dish. The addition of bacon and chicken make the macaroni salad. It may have simple ingredients, but the combination of flavors is perfect. Definitely prepare this ahead of time so there is time to chill. Once the flavors mingle together for a bit, the salad is even better.

Provided by Sue Faccone

Categories     Other Salads

Time 1h

Number Of Ingredients 12

1 lb bacon
6 hard boiled eggs
1 lb elbow macaroni, cooked
3 small tomatoes
1 small onion
1 c mayonnaise
1 tsp kosher salt
1 tsp garlic powder
1 tsp parsley flakes
1 tsp seasoned pepper
1 can(s) chicken breast, 12.5 oz
1 tsp paprika

Steps:

  • 1. Fry bacon until crispy and put on a plate with paper towels to drain off the grease. Put aside.
  • 2. Hard boil 6 eggs, about 7 minutes. Then peel under cold water and slice into pieces. Put aside.
  • 3. Boil macaroni until soft. Add some oil and salt to the water prior to boiling. Removed and put in a colander to drain. Rinse with cold water until cool. Drain again and put in a large bowl.
  • 4. Open can of chicken breast and flake (leftover chicken is also good for this recipe). Add the eggs and chicken to the macaroni mixture.
  • 5. Crumble the bacon and add to the mix.
  • 6. Cut the tomatoes into cubes and add to the macaroni.
  • 7. Cut the onion into tiny diced pieces and add to the mix.
  • 8. Season with garlic powder, parsley flakes, kosher salt and seasoned pepper (salt and pepper to taste).
  • 9. Mix well until everything is combined evenly. Fold in the chopped hard boiled eggs.
  • 10. Add mayonnaise. I start with a cup and mix to coat the entire mixture.
  • 11. Then add around a half a cup as needed from there on until it is the consistency I like.
  • 12. Once everything is mixed sprinkle paprika on top for color.
  • 13. Refrigerate. It is best when it is allowed to get really cold. Enjoy!

COLD TUNA OR CHICKEN MACARONI SALAD



Cold Tuna or Chicken Macaroni Salad image

Even the most basic Macaroni Salad can be heavenly...until people start messing with the "formula" by doing vile things such as adding peas, cheese or worse still, Miracle Whip! I much prefer mayonnaise and assiduously leave out the peas and cheese...In addition I've lightened the original recipe a smidge with lower fat ingredients and whole wheat pasta...Serve over lettuce.

Provided by CookinwithGas

Categories     One Dish Meal

Time 2h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1 cup mayonnaise (light or lowfat)
3 tablespoons lemon juice
1/4 teaspoon salt (optional)
1/4 teaspoon Tabasco sauce
1 (8 ounce) package macaroni, cooked & drained (Ronzoni Whole Wheat Pasta)
1/2 cup celery, chopped
2 (6 ounce) cans albacore tuna in water or 2 (6 ounce) cans white chicken meat, drained
2/3 cup yellow onion, minced
1/4 cup green bell pepper, chopped

Steps:

  • In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well.
  • Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving.
  • Suggestions: Use a different pasta, such as rotini or penne rigate.
  • NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.

Nutrition Facts : Calories 381.7, Fat 15.5, SaturatedFat 2.5, Cholesterol 35.2, Sodium 513.5, Carbohydrate 40.7, Fiber 1.7, Sugar 4.4, Protein 19.7

CHICKEN MACARONI SALAD



Chicken Macaroni Salad image

A macaroni salad with a twist- chicken! You may need to adjust the amount of mayonnaise once it spends some time in the refrigerator.

Provided by purple

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h

Yield 10

Number Of Ingredients 8

2 ½ pounds skinless, boneless chicken breast halves
2 cups macaroni
1 (15 ounce) can mixed vegetables, drained
2 cups shredded lettuce
3 cups mayonnaise
¼ tablespoon dried basil
salt and pepper to taste
1 pinch garlic powder

Steps:

  • In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
  • In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
  • Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
  • Add drained elbow macaroni to chicken mixture. Toss to coat.
  • Refrigerate for several hours before serving.

Nutrition Facts : Calories 699.1 calories, Carbohydrate 21.7 g, Cholesterol 91 mg, Fat 54.4 g, Fiber 2.7 g, Protein 30.6 g, SaturatedFat 8.3 g, Sodium 544.5 mg, Sugar 1.2 g

CHICKEN TACO MACARONI SALAD



Chicken Taco Macaroni Salad image

I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I'll often serve this dish as a main course since it's so hearty. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons reduced-sodium taco seasoning
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rotisserie chicken
1 small sweet yellow or orange pepper, chopped
1 jalapeno pepper, seeded and chopped
fresh cilantro leaves, optional

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.

Nutrition Facts : Calories 328 calories, Fat 23g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 369mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

MACARONI SALAD WITH BARBECUE CHICKEN



Macaroni Salad with Barbecue Chicken image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 14

Kosher salt
8 ounces elbow macaroni
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup barbecue sauce
2 tablespoons relish
1 tablespoon yellow mustard
1 teaspoon sugar
2 cups cubed barbecue rotisserie chicken
1 red bell pepper, diced
3 stalks celery, chopped
1/2 red onion, diced
1/4 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a medium pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain and rinse under cold water; shake off the excess.
  • Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard and sugar in a large bowl. Add the macaroni, chicken, red bell pepper, celery, red onion and parsley. Season with salt and pepper and toss to coat. Chill before serving.

HAWAIIAN CHICKEN MACARONI SALAD



Hawaiian Chicken Macaroni Salad image

I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. -Margie Dearth, Fremont, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 can (8 ounces) unsweetened pineapple chunks, undrained
1 cup cooked elbow macaroni
1/2 cup diced cooked chicken
1/2 cup chopped celery
1/2 cup frozen cut green beans, thawed
2 tablespoons slivered almonds
1/3 cup plain yogurt
3 tablespoons mayonnaise
1/4 teaspoon salt

Steps:

  • Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 432 calories, Fat 23g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 470mg sodium, Carbohydrate 38g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD



Grilled Butterflied BBQ Chicken with Macaroni Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
1 cup sliced radishes
1/2 cup diced green bell peppers
6 scallions, white and light green parts only, thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground black pepper
1 whole chicken
2 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup barbecue sauce, plus more for serving
Lime wedges, for serving

Steps:

  • For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
  • Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
  • For the chicken: Heat a grill to medium-high heat.
  • To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
  • In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
  • Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
  • Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.

CREAMY CHICKEN MACARONI SALAD



Creamy Chicken Macaroni Salad image

Lisa, who lives next door, gave me this recipe several years ago. This is really a delicious chicken salad. The red grapes and the brown in the sliced almonds will help to give it color and make it look more appealing, so do resist the temptation to used green grapes and/or blanched almonds. This is great as a potluck dish or as a meal on a hot day. As with any dish containing mayonnaise, please use caution and keep cool until serving. Keep any extras refrigerated for safety's sake. This is a meal for four very hungry people or as a side dish for over a dozen adults. Cooking time includes cooking the chicken and macaroni (at the same time) while cutting the grapes.

Provided by dogsandwoods

Categories     < 4 Hours

Time 1h20m

Yield 9 cups, 12-15 serving(s)

Number Of Ingredients 9

4 chicken breasts, rinsed, cubed and sauteed
2 1/2 cups elbow macaroni, dry
1 -1 1/2 cup red grapes, rinsed well and cut in half
3 celery ribs, rinsed and diced
1/2 cup sliced almonds
1 1/2 cups mayonnaise
3 tablespoons sugar
11 ounces mandarin oranges, canned, drained
romaine leaf (optional)

Steps:

  • Cook elbow macaroni according to package directions. Drain.
  • In a small bowl, whip mayonnaise and 2 T sugar together. Taste for your preference on sweetness before adding the third tablespoon.
  • In a large bowl place chicken breasts, cut grapes, diced celery, sliced almonds and the macaroni. Toss ingredients together.
  • Add mayonnaise to the large bowl and stir to coat all ingredients.
  • Garnish with mandarin oranges.
  • Chill until time to serve.
  • May serve on individual plates that have been prepped with romaine leaves.

EASY CHICKEN MACARONI SALAD



Easy Chicken Macaroni Salad image

You have to try this amazing chicken macaroni salad this summer! Simple, but delicious, and perfect for any occasion. #chickensalad #macaronisalad #macaronisaladwithchicken #chickenmacaronisalad

Provided by @MakeItYours

Number Of Ingredients 11

1 pound chicken breast
1 pound macaroni
1 cup shredded carrots
2 bell peppers
1 1/2 cup mayonnaise
1 cup diced celery
1/2 cup red onion
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley

Steps:

  • Boil macaroni in water according to the package instructions. This typically takes around 5-10 minutes depending on which type of pasta you use. Drain off any excess water, and leave the macaroni to cool down completely.
  • Meanwhile, boil your chicken in water on the stove for around 10-15 minutes, or until the chicken has cooked through. Use two forks to shred the meat. Leave the chicken to cool down.
  • Combine diced onion, celery, carrots, and peppers in a bowl. Add mayonnaise, Dijon mustard, chilled cooked macaroni and shredded chicken. Stir to combine the ingredients. Add salt and pepper to taste.
  • Garnish with fresh parsley.
  • Leave the salad to rest in a sealed container in a refrigerator, or serve immediately.

EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD



EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD image

I chose this particular name for this HEARTY MEAT FILLED PASTA SALAD, because of All of the vibrant fresh colors of the VEGETABLES I used in this salad. This recipe makes a lot, & I created it this way to share with my neighbor. Her kids does not like vegetables that much but she stated they devoured this salad. Said she had to...

Provided by Rose Mary Mogan

Categories     Chicken Salads

Time 2h35m

Number Of Ingredients 16

7 lb bone in chicken parts, seasoned & cooked till tender- i used legs & thighs
3 large carrots, shredded
1 large green bell pepper,chopped
4-5 large celery stalks, chopped
1 large yellow onion, chopped
10 mini sweet pepper, chopped assorted colors
1/4-1/3 c balsamic vinegar
2/3 c di jon mustard
6 c elbow macaroni or other pasta shape of choice
1 1/2 qt mayonnaise (good quality) or more if needed
1 Tbsp each granulated garlic & onion not salt
1 1/2 Tbsp coarse black pepper
1/3 c dried chopped chive
15-18 small gherkin pickles, chopped
1/3 c sugar (optional)
1/3 c yellow mustard (was all i had)

Steps:

  • 1. Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
  • 2. Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
  • 3. While chicken cooks, chop & shred all of the vegetables.
  • 4. Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
  • 5. I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
  • 6. Add in the chopped chive and chopped cooked chicken, and stir till blended together.
  • 7. Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
  • 8. Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.

EASY CHICKEN MACARONI SALAD



Easy Chicken Macaroni Salad image

Delicious and easy to make. What more could you ask for? Great for potlucks and dinners that you need quickly. This is the first thing to go at any potluck I take it to. Enjoy!

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 chicken breasts, cooked and diced
1 green bell pepper, diced
1/2 red onion, diced
4 roma tomatoes, diced
1 (1 1/4 ounce) packet ranch dressing mix
1 1/2 cups mayonnaise
1 (16 ounce) package macaroni

Steps:

  • Prepare macaroni according to package instructions.
  • While cooking, dice onion, bell pepper, tomatoes, and chicken.
  • Put in bowl and add mayo and dressing mix.
  • When macaroni is done, drain and rinse with cold water, and mix with other ingredients.
  • Put in fridge until use, or use immediately.

SIMPLE RANCH CHICKEN AND MACARONI SALAD



Simple Ranch Chicken and Macaroni Salad image

Another recipe from my MIL. I believe she got this one from allrecipes.com also. This is really really good! Cook time listed is time in the fridge

Provided by 911spatcher

Categories     Potluck

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2 1/4 ounce) can chopped green olives
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken, drained
1 (1 ounce) package dry ranch dressing mix
2 teaspoons paprika

Steps:

  • Boil macaroni until tender, drain and pat dry.
  • In a med bowl, mix together the celery, olives,mayo, sour cream, milk, chicken and ranch dressing mix. Stir in the macaroni until well blended. Refrigerate for 24 hours. Stir and sprinkle paprika over the top before serving.

Nutrition Facts : Calories 367.6, Fat 21.7, SaturatedFat 6, Cholesterol 65.5, Sodium 427.8, Carbohydrate 25.4, Fiber 1.9, Sugar 2.5, Protein 17.7

CINDI'S CHICKEN MACARONI SALAD



Cindi's Chicken Macaroni Salad image

A really good macaroni salad made with either cooked chicken, turkey, (or) smoked turkey, red bell peppers, celery, onions, peas, colby cheese, salad dressing, and Kraft's Creamy Cucumber Ranch Salad Dressing. Note: DO NOT SUBSTITUTE mayonnaise for the salad dressing in this recipe. The salad dressing gives this salad a bit of a kick, as my daughter would say. This salad is a favorite of my mother-in-law's, and I consider that to be a compliment!

Provided by Cindi M Bauer

Categories     < 30 Mins

Time 30m

Yield 4 1/2 lbs. of salad, 10-12 serving(s)

Number Of Ingredients 10

2 -3 cups turkey or 2 -3 cups smoked turkey
2 cups macaroni, cooked
3/4 cup chopped red bell pepper
2/3 cup thinly sliced celery
2 -3 tablespoons finely chopped onions
8 ounces frozen peas, thawed
8 ounces colby cheese, cubed
1 cup salad dressing
1 1/2 cups Kraft creamy cucumber ranch salad dressing
season with salt and black pepper

Steps:

  • In a very large bowl, add all the ingredients.
  • Chill several hours before serving.
  • Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.

BUFFALO CHICKEN MACARONI SALAD (WEIGHT WATCHER FRIENDLY)



Buffalo Chicken Macaroni Salad (Weight Watcher Friendly) image

From another email group I belong to, I thought it sounded interesting. 8 -1/2 cup servings, 3 points each. (Cook time includes chill time)

Provided by Elaine

Categories     < 4 Hours

Time 2h20m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 10

1/2 cup fat free ranch dressing
1/4 cup fat-free Miracle Whip
1/4 cup blue cheese, crumbled
1 tablespoon Frank's red hot sauce
1/4 teaspoon paprika
1 1/2 cups chicken breasts, cooked and diced
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 1/2 cups whole wheat macaroni (measured dry)
1 medium tomatoes, diced

Steps:

  • Cook macaroni according to package directions.
  • Rinse under cold water and drain.
  • Refrigerate until cold.
  • In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and paprika.
  • Add chicken, celery, onion and macaroni. Mix well to combine.
  • Stir in tomatoes.
  • Cover and refrigerate at least 30 mins.Gently stir again before serving.

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