Description
This Chicken Macaroni Salad is a fantastic, crowd-pleasing dish perfect for any occasion. It’s a delightful combination of tender cooked macaroni, juicy grilled chicken strips, fresh vegetables, sweet pineapple tidbits, and a creamy, tangy dressing that perfectly balances flavors. Serve it as a side dish, appetizer, or even a main course on hot summer days. It’s easy to prepare and packed with protein, making it an all-time favorite for potlucks, picnics, and family gatherings!
Ingredients
Units
Scale
Pasta
- 1 pound elbow macaroni
- 1 tablespoon kosher salt
Salad Add-ins
- 1 pound pre-cooked flame-grilled chicken breast strips (two 8-ounce packages)
- 1 1/2 cups pre-shredded mild cheddar cheese
- 20 ounces pineapple tidbits, well-drained
- 1 cup julienne-cut carrots, chopped
- 1 cup celery hearts, chopped
- 3/4 cup red onion, finely chopped
- 3/4 cup green peppers, finely diced
- 1/4 cup sweet relish
- 1/2 cup raisins
Dressing
- 1 1/2 cups mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Cook the Macaroni
Cook the elbow macaroni according to the package directions. Once cooked, drain the pasta and immediately rinse it with cold water to stop the cooking process. Allow the macaroni to drain completely before proceeding. - Prepare the Ingredients
Transfer the drained macaroni into a large mixing bowl. Slice the grilled chicken strips into bite-sized pieces and add them to the bowl. Next, add the shredded cheddar cheese, pineapple tidbits, chopped carrots, celery, red onion, diced green peppers, sweet relish, and raisins to the bowl with the macaroni. - Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, kosher salt, and cracked black pepper until the mixture is smooth and creamy. - Combine and Mix
Pour the dressing over the macaroni salad mixture in the large bowl. Gently fold the dressing into the ingredients using a spatula or a large spoon, ensuring that everything is evenly coated. - Chill and Serve
If you’re preparing the salad ahead of time, cover the bowl with plastic wrap and chill it in the refrigerator until ready to serve. Otherwise, serve immediately and enjoy!
Notes
- Using Fresh Ingredients: For the best flavor and texture, use the freshest vegetables and ingredients possible.
- Cook the Pasta Al Dente: Avoid overcooking the pasta. Cook it just until al dente and immediately rinse with cold water to stop the cooking process.
- Drain Pineapple Properly: Ensure the pineapple tidbits are fully drained to avoid making the salad watery.
- Shred Cheese Freshly: If shredding the cheese yourself, use a grater with larger holes for better texture and to prevent clumping.
- Chilled Bowl: Chilling the mixing bowl before preparation helps keep the salad cool and fresh.
- Adjust Dressing Consistency: If the dressing feels too thick, dilute it with a teaspoon of milk or lemon juice for a smoother consistency.
- Season and Adjust: Taste the salad before serving and adjust the seasoning with additional salt, pepper, or mustard if desired
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 430mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
