Creamy Chicken Macaroni Salad Recipes

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
• Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
• Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool. , In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.

Steps:

• Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled.
• Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.

Steps:

• Mix cooled macaroni, celery, onions, bell pepper and green olives together in a large bowl.
• In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well.
• Stir dressing into the macaroni mixture.
• Stir in the crumbled bacon.
• Serve chilled.
• For another variation, omit the green olives, add sliced black olives and a container of grape tomatoes.
• For a meal type salad, add diced cooked chicken or tuna fish.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
• Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.

Steps:

• Cook elbow macaroni according to package directions. Drain.
• In a small bowl, whip mayonnaise and 2 T sugar together. Taste for your preference on sweetness before adding the third tablespoon.
• In a large bowl place chicken breasts, cut grapes, diced celery, sliced almonds and the macaroni. Toss ingredients together.
• Add mayonnaise to the large bowl and stir to coat all ingredients.
• Garnish with mandarin oranges.
• Chill until time to serve.
• May serve on individual plates that have been prepped with romaine leaves.

Steps:

• Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
• While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
• At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.