Chicken Taco Macaroni Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
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
Ingredients
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2 cups uncooked elbow macaroni
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1 cup mayonnaise
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2 tablespoons reduced-sodium taco seasoning
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2 teaspoons sugar
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3/4 teaspoon ground mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 cups cubed rotisserie chicken
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1 small sweet yellow or orange pepper, chopped
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1 jalapeno pepper, seeded and chopped
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fresh cilantro leaves, optional
Directions
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1.
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
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2.
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.
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