Save on Pinterest

Chicken Taco Macaroni Salad

I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I'll often serve this dish as a main course since it's so hearty. —Lisa Allen, Joppa, Alabama
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons reduced-sodium taco seasoning
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cubed rotisserie chicken
  • 1 small sweet yellow or orange pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • fresh cilantro leaves, optional

Directions

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  • For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.
Nutrition Facts
3/4 cup: 328 calories, 23g fat (4g saturated fat), 33mg cholesterol, 369mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 13g protein.

Recommended Video

Reviews

Click stars to rate