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Old-Fashioned Chicken Macaroni Salad Recipe
Old-Fashioned Chicken Macaroni Salad Recipe photo by Taste of Home

Old-Fashioned Chicken Macaroni Salad Recipe

Publisher Photo
"My sister gave me the recipe for this creamy pasta salad about 25 years ago," Nola Erbe jots from Lodi, Wisconsin. "It's great to make for watching football games on TV. I serve it with potato chips, celery and pickles.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 2 servings

Ingredients

  • 2/3 cup uncooked elbow macaroni
  • 1/3 cup frozen corn
  • 1 cup cubed cooked chicken
  • 1/4 cup sliced celery
  • 1 hard-cooked egg, chopped
  • 2 tablespoons chopped green pepper
  • 1 tablespoon chopped onion
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1-1/4 cups (prepared with fat-free mayonnaise) equals 337 calories, 10 g fat (3 g saturated fat), 175 mg cholesterol, 882 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein.

Directions

  1. Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
  2. 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. Yield: 2 servings.
Originally published as Old-Fashioned Chicken Macaroni Salad in Cooking for 2 Spring 2007, p39

Nutritional Facts

1-1/4 cups (prepared with fat-free mayonnaise) equals 337 calories, 10 g fat (3 g saturated fat), 175 mg cholesterol, 882 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Old-Fashioned Chicken Macaroni Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
 (1)
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MY REVIEW
Reviewed Mar. 15, 2010

I liked this recipe very much. It was easy to make and was delicious. I left out the eggs however. And I used canned corn, actually Mexicorn with the peppers already in it. I will definately make this salad again!

MY REVIEW
Reviewed Nov. 25, 2008

I made this with and without green pepper on seperate occasions. It's delicious either way.

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