Chicken Macaroni Salad made with Rotisserie Chicken
A creamy, crunchy Chicken Macaroni Salad made with rotisserie chicken. Ready in 30 minutes and even better the next day. Great for lunches, potlucks, or dinner.
Servings: 8 Servings
Calories: 426kcal
Ingredients
- 8 ounces Elbow Macaroni
- 2 cups Rotisserie Chicken cubed
- 1 cup Cheddar Cheese sharp, shredded
- ¾ cup Mayonnaise more if needed
- 3 tablespoons Dill Pickle Relish
- ½ Lemon juiced, optional
- ½ cup Celery chopped
- ½ cup Red Onion chopped
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoons Fresh Parsley
Instructions
- Cook the elbow macaroni in salted water, per package instructions, drain and set aside to cool.
- Chop the onion and celery. Cube the chicken. Chop or hand shred the parsley.
- Mix the mayonnaise, dill pickle relish, lemon juice if using, onion, celery parsley, salt, and pepper. Taste and adjust seasoning if necessary.
- Add the cubed chicken, shredded cheddar cheese, and cooked macaroni. Stir well and adjust salt and pepper again if necessary. Add more mayo if you desire.
- Cover, and place in the refrigerator for at least 30 minutes for best flavor.
Notes
Substitutions: Leftover turkey or ham work great in place of rotisserie chicken. You can also swap non-fat plain Greek yogurt for some or all of the mayonnaise. It adds protein and cuts down on fat.
Make-ahead: This salad is even better the next day. Make it up to a night ahead and let it chill so the flavors have time to meld.
Storage: Keep leftovers in a covered container in the fridge for 3-4 days.
Nutrition
Calories: 426kcal | Carbohydrates: 25g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 714mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg