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Quick and Easy Chicken Macaroni Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

This quick and easy Chicken Macaroni Salad is a creamy, flavorful dish perfect for potlucks, picnics, or a light meal. Tender macaroni is combined with shredded chicken, peas, carrots, cheddar cheese, and hard-boiled eggs, all coated in a zesty mayonnaise dressing infused with garlic powder and yellow mustard. Chilling the salad allows the flavors to meld beautifully, making it a refreshing and satisfying dish that serves a crowd.

Ingredients

Pasta and Main Ingredients

  • 16 ounces macaroni
  • 1 ½ cup shredded chicken
  • 1 bag frozen peas (approximately 10 ounces)
  • 2 large carrots, shredded
  • 8 ounces cheddar cheese, cubed

Dressing

  • 2 cups light mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon yellow mustard

Additional

  • 4 hard boiled eggs, peeled and diced

Instructions

  1. Cook Macaroni: Bring a large pot of water to a boil and cook the macaroni according to the package directions until tender. Drain the noodles and rinse under cold water to cool and stop the cooking process.
  2. Combine Main Ingredients: In a large mixing bowl, add the drained macaroni, frozen peas, shredded carrots, cubed cheddar cheese, and shredded chicken. Gently toss to combine evenly.
  3. Prepare Dressing: In a separate medium bowl, whisk together the light mayonnaise, salt, pepper, garlic powder, and yellow mustard until smooth and well blended.
  4. Mix Dressing with Salad: Pour the prepared mayonnaise dressing over the macaroni mixture and stir thoroughly until all ingredients are evenly coated with the dressing.
  5. Add Eggs: Gently fold in the diced hard boiled eggs to the salad to avoid breaking them up too much.
  6. Chill: Cover the bowl with plastic wrap or transfer to a container and chill in the refrigerator for at least one hour. This allows the flavors to meld and the salad to cool before serving.

Notes

  • For best results, shred chicken from cooked rotisserie or boiled chicken breasts.
  • You can substitute frozen peas with fresh peas if available.
  • Feel free to swap light mayonnaise for Greek yogurt for a lighter dressing.
  • The salad can be prepared a day ahead and stored in the fridge to deepen flavors.
  • Ensure to cool the macaroni completely before mixing to prevent the salad from becoming watery.

Find it online: https://evelynscooking.com/quick-and-easy-chicken-macaroni-salad-recipe/