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Rotisserie Chicken Macaroni Salad is a super easy, quick and delicious meal that is perfect for lunch or a light summertime dinner.
A few weeks ago, my husband asked me if I use to eat Tuna Macaroni Salad when I was a kid. I am thinking to myself probably not since I was really picky about what I ate with tuna in it. I loved a tuna sandwich or my mom’s awesome cream tuna on toast, but Grandma was finally able to get me to eat her tuna and egg salad although I am still not a fan of Tuna Noodle Casserole.
My husband said his mom use to make it and that recently he had been craving some. Okay, I am up for the challenge.
It was simple enough to find a recipe to use as a start. I followed the recipe I found at the Betty Crocker recipe page. Knowing my families likes and dislikes, I made a few minor adjustments. Not bad. I decided to try it again but this time I used some rotisserie chicken. Okay, I can go for this. Yum!
So, if you would like Tuna Macaroni Salad dear, omit the chicken in this recipe and add a can of tuna. Or, if you want a little bit more of a meal, make this Rotisserie Chicken Macaroni Salad. Enjoy!
Rotisserie Chicken Macaroni Salad
8 ounces Elbow Macaroni, cooked
2 cups cubed Rotisserie Chicken (Garlic & Herb or Lemon Pepper work well)
1 cup Sharp Cheddar Cheese
1 cup or so Mayonnaise
2 – 3 tablespoons Dill Pickle Relish
Juice from 1/2 a Lemon, optional
1/2 cup Celery, chopped
1/2 cup Red Onion, chopped
Salt and Pepper to taste.
Cook the macaroni in salted water and set aside to cool.
Chop the onion and celery. Cube the chicken.
Mix together the mayonnaise, dill pickle relish, lemon juice if using, onion, celery, salt, and pepper. Taste and adjust seasoning if necessary.
Add the chicken, cheese, and macaroni. Stir well and adjust salt and pepper again if necessary. Add more mayo if needed.
Serve immediately or place in refrigerator and let the flavors meld together.
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Rotisserie Chicken Macaroni Salad
Ingredients
- 8 ounces Elbow Macaroni cooked
- 2 cups cubed Rotisserie Chicken Garlic & Herb or Lemon Pepper work well
- 1 cup Sharp Cheddar Cheese
- 1 cup or so Mayonnaise
- 2 – 3 tablespoons Dill Pickle Relish
- Juice from 1/2 a Lemon optional
- 1/2 cup Celery chopped
- 1/2 cup Red Onion chopped
- Salt and Pepper to taste.
Instructions
- Cook the macaroni in salted water and set aside to cool.
- Chop the onion and celery. Cube the chicken.
- Mix together the mayonnaise, dill pickle relish, lemon juice if using, onion, celery, salt and pepper. Taste and adjust seasoning if necessary.
- Add the chicken, cheese, and macaroni. Stir well and adjust salt and pepper again if necessary. Add more mayo if needed.
- Serve immediately or place in refrigerator and let the flavors meld together.
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