Pairs well with Chicken Macaroni Salad
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Chicken Macaroni Salad
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A creamy chicken macaroni salad featuring cooked elbow macaroni, diced chicken, hardboiled eggs, celery, and red onions, all combined in a rich, tangy dressing. Perfect for summer barbecues, potlucks, and make-ahead meals.
00:15:00 total
Serves 6
easy
Sides / Appetizer
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Ingredients
- mayonnaise - 2 cups (2 cups)
- lemon juice - 3 tablespoons (3 tablespoons, freshly squeezed)
- sweetened condensed milk - 2 tablespoons (2 tablespoons)
- Dijon mustard - 1 tablespoon (1 tablespoon, can substitute with yellow mustard)
- sweet relish - 4 teaspoons (4 teaspoons)
- elbow macaroni - 16 oz (16 oz, boiled in salted water, rinsed and chilled)
- hardboiled eggs - 3 large (3 large, diced)
- cooked chicken - 2 cups (2 cups diced, cooked and seasoned chicken breasts or rotisserie chicken)
- celery stalk - 1/4 cup (¼ cup diced)
- red onions - 1/3 cup (⅓ cup diced)
- salt - 1/4 teaspoon (¼ teaspoon)
- ground black pepper - 1/8 teaspoon (⅛ teaspoon freshly ground)
Instructions
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, freshly squeezed lemon juice, sweetened condensed milk, Dijon mustard, and sweet relish until well combined.
- Cook and prepare macaroni: Boil elbow macaroni in salted water until cooked. Drain, rinse in cold water, and chill.
- Prepare chicken and vegetables: Dice cooked chicken breasts or use rotisserie chicken. Dice hardboiled eggs, celery stalk, and red onions.
- Combine salad ingredients: In a large mixing bowl, combine chilled macaroni, diced chicken, diced eggs, celery, and red onions.
- Add dressing and season: Pour the prepared dressing over the salad ingredients. Add salt and freshly ground black pepper. Toss well to combine all ingredients evenly.
- Chill and serve: Refrigerate the salad for several hours or overnight to allow flavors to meld. Serve chilled as a side dish.
