This Creamy Rotisserie Chicken Macaroni Salad is the ultimate crowd-pleaser for potlucks, picnics, or a hearty family dinner. Combining tender macaroni, juicy rotisserie chicken, crunchy vegetables, and a creamy dressing, this salad strikes the perfect balance of textures and flavors. Quick and easy to prepare, it’s a dish you’ll turn to time and again.
Ingredients
- For the Salad:
- 8 ounces elbow macaroni
- 2 cups rotisserie chicken, cubed
- 1 cup sharp cheddar cheese, shredded
- ½ cup celery, chopped
- ½ cup red onion, chopped
- 2 tablespoons fresh parsley, chopped
- For the Dressing:
- ¾ cup mayonnaise (add more if needed)
- 3 tablespoons dill pickle relish
- Juice of ½ lemon (optional)
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Ingredients: Cube the rotisserie chicken and shred the cheddar cheese. Chop the celery, red onion, and parsley.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, dill pickle relish, lemon juice (if using), salt, and pepper. Adjust seasoning to taste.
- Combine the Salad: In a large mixing bowl, combine the cooked macaroni, chicken, cheddar cheese, celery, red onion, and parsley. Pour the dressing over the top and gently toss until everything is well coated. Add more mayonnaise if needed for desired creaminess.
- Chill and Serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional parsley if desired.
Conclusion
This Creamy Rotisserie Chicken Macaroni Salad is a delightful mix of creamy, tangy, and savory flavors with a refreshing crunch from the vegetables. Perfect for any occasion, this versatile dish is sure to become a favorite in your recipe rotation. Enjoy it as a side dish or a light main course!
Creamy Rotisserie Chicken Macaroni Salad
A creamy macaroni salad packed with rotisseriechicken, sharp cheddar, crunchy vegetables, and a tangy dressing. Perfect forgatherings or weeknight meals.
Ingredients
For the Salad:
- 8 ounces elbow macaroni
- 2 cups rotisserie chicken cubed
- 1 cup sharp cheddar cheese shredded
- ½ cup celery chopped
- ½ cup red onion chopped
- 2 tablespoons fresh parsley chopped
For the Dressing:
- ¾ cup mayonnaise add more if needed
- 3 tablespoons dill pickle relish
- Juice of ½ lemon optional
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Ingredients: Cube the rotisserie chicken and shred the cheddar cheese. Chop the celery, red onion, and parsley.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, dill pickle relish, lemon juice (if using), salt, and pepper. Adjust seasoning to taste.
- Combine the Salad: In a large mixing bowl, combine the cooked macaroni, chicken, cheddar cheese, celery, red onion, and parsley. Pour the dressing over the top and gently toss until everything is well coated. Add more mayonnaise if needed for desired creaminess.
- Chill and Serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional parsley if desired.