Description
A delightful dish mixing tender chicken, crunchy veggies, and creamy dressing with elbow macaroni, perfect for picnics and gatherings.
Ingredients
- 2 cups elbow macaroni
- 1 cup cooked chicken, shredded
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the elbow macaroni according to package instructions; drain and let cool.
- In a large bowl, combine the shredded chicken, celery, red bell pepper, and green peas.
- In a separate bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooked macaroni to the chicken and veggie mixture.
- Pour the dressing over the salad and toss until everything is well coated.
- Garnish with fresh parsley and serve chilled.
Notes
For added flavor, try using rotisserie chicken. Substitute other vegetables as preferred. Make the salad in advance for better flavor blending.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American