Chicken Macaroni Salad
A creamy and delicious chicken elbow macaroni salad made with tender pasta, juicy chicken, and crisp vegetables. Perfect for quick lunches, BBQs, picnics, and potlucks.
Servings 16 servings
Ingredients
- 12 oz twisted elbow macaroni or classic elbow macaroni plus water and salt for cooking
- 8 slices bacon
- 1 1/2 cups mayonnaise
- 1 8 oz container sour cream
- 2/3 cup buttermilk or whole milk
- 1 1.0 oz packet dry ranch seasoning
- 2 tsp granulated sugar (OR sweetener or choice)
- 1 1/2 tsp garlic salt
- 1 tsp onion powder
- 1 tsp black pepper
- 1 cup cherry tomatoes cut in half or quartered
- 1 medium red bell pepper seeded and diced
- 1 medium green bell pepper seeded and diced
- 1 medium red onion diced
- 2 heaping cups cubed rotisserie chicken
- 2 cups shredded sharp cheddar cheese
- 2-3 Tbsp thinly sliced green onions, for garnishing
Instructions
- In a large pot cook the macaroni in salted boiling water per the package instructions until al dente. Drain well and set aside.
- In a large skillet, fry the bacon over medium-high heat until crispy. Remove to a platter lined with doubled paper towels to drain, then chop. (Freeze the drippings for a future meal).
- In a large mixing bowl use a whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
- To the bowl add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
- After draining the macaroni, add it to the dressing and ve4getable mizture. Stir until fully coated.
- To the macaroni add the chicken and bacon. Serve some bacon for garnishing. Stir until evenly distributed. Add the cheddar cheese, stirring to combine.
- Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
- Stir well prior to serving. Transfer to a bowl and serve chilled garnished with reserved bacon and green onions.
Notes
- Protein - You could make this pasta salad using turkey in place of chicken. You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
- Pasta - You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
- Bacon - You can use 1 cup of cubed ham in place of bacon.
- Sugar - You can use an alternate artificial sweetener in place of white sugar.
- Veggies - You could add one finely diced rib of celery or carrots for extra crunch.
- Pickle Relish - You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
- Fresh Herbs - You could add parsley, chives or green onion.
- Cheese - You could use colby jack cheese or pepper jack cheese for spice.
- Grate Your Own Cheese - For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
- Don’t Rinse the Hot Pasta - Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this as the starch on the pasta helps the dressing to adhere.