Chicken Macaroni Salad
Chicken Macaroni Salad: An easy recipe using pasta, mayo, mustard, seasoned salt, pepper, celery, onion and chicken to create a side dish favorite!
Servings: 10 servings
Calories: 356kcal
Ingredients
- 16 ounces elbow macaroni
- 1 cup mayo
- 4 teaspoons yellow mustard
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- ½ cup chopped onion
- ½ cup sliced celery, about 1 large stalk
- 2 ½ cups diced cooked chicken
Instructions
- Bring a large pot of water to a boil and cook elbow macaroni according to package directions.
- Meanwhile, in a large bowl, mix together the mayo, mustard, seasoned salt, black pepper, onion, celery and chicken. Set aside.
- Rinse elbow macaroni in cold water and drain very well. Add to the bowl of the mayonnaise mixture and stir until well coated. Serve or refrigerate until ready to serve.
Video
Notes
How to keep pasta from absorbing the mayonnaise:
Cold pasta will help keep the mayonnaise from absorbing in to the noodles. So a good thing you can do is either refrigerate the pasta after cooking, or you can simply run cold water over the noodles while in a colander until the past has cooled off.
How long does macaroni salad last?
Macaroni salad will keep in the refrigerator for up to 3 days, if stored in an air-tight container.
Do you eat macaroni salad hot or cold?
You can eat it cold or hot but most of the time it's served cold.
Nutrition
Serving: 1cup | Calories: 356kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 372mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
