Chicken And Egg Macaroni Salad Recipe

Recipe By Slurrp

Chicken and Egg Macaroni Salad is a delicious and filling dish that combines tender chicken, hard-boiled eggs, and macaroni pasta in a creamy dressing. This salad is perfect for picnics, potlucks, or as a side dish for any meal. The combination of flavors and textures makes it a crowd-pleaser, and the creamy dressing adds a tangy and savory element. Serve it chilled for a refreshing and satisfying meal.

3.6
29 Rating -
Rate
Non Vegdiet
17minstotal
5minsPrep
12minsCook
17m.total
5m.Prep
12m.Cook
Chicken And Egg Macaroni Salad
plan
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ingredients serve

Ingredients for Chicken And Egg Macaroni Salad Recipe

  • 0.33 cup Macaroni Pasta
  • 0.33 cup Cooked Chicken, Diced
  • 0.67 Hard Boiled Eggs, Chopped
  • 0.08 cup Celery, Diced
  • 1/25 cup Red Onion, Diced
  • 0.08 cup Mayonnaise
  • 0.17 tablespoon Mustard
  • 0.17 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste

Directions: Chicken And Egg Macaroni Salad Recipe

Cooking Directions

  • STEP 1.Cook the macaroni according to package instructions until al dente. Drain and set aside.
  • STEP 2.In a large bowl, combine the cooked macaroni, diced chicken, chopped hard-boiled eggs, diced celery, and diced red onion.
  • STEP 3.In a separate bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the macaroni mixture and toss until well coated.
  • STEP 5.Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Before serving, give the salad a good stir and adjust the seasoning if needed.
  • STEP 7.Serve chilled and enjoy!

Cooking Tips

  • To save time, you can use pre-cooked chicken or rotisserie chicken for this recipe.
  • For added flavor, you can add chopped fresh herbs like parsley or dill to the salad.
  • If you prefer a creamier dressing, you can add more mayonnaise or a dollop of sour cream.

Storage and Serving

  • Leftover chicken and egg macaroni salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving leftovers, give the salad a good stir and adjust the seasoning if needed.
  • This salad is best served chilled and makes a great side dish for grilled meats or sandwiches.
Nutrition
value
278
calories per serving
11 g Fat19 g Protein24 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    19g
  • Carbs
    24g
  • Fiber
    3g

MacroNutrients

  • Carbs
    24g
  • Protein
    19g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    340mg
  • Iron
    3mg
  • Vitamin A
    414mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    21mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    317mg
  • Selenium
    25mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp