Chicken Macaroni Salad
Chicken Macaroni Salad is the perfect all-around pasta salad for parties or summer lunches. Light, creamy, crunchy, filling -- it has it all!
Servings 8 servings
- 1 3/4 cups mayonnaise
- 1/4 cup sour Cream
- 1/2 cup fresh orange juice
- 2 zest of medium oranges
- 1/2 teaspoon poultry seasoning
- 1 tablespoon french mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon tarragon finely chopped
- 1 pound elbow pasta
- 1/3 cup red onion
- 1/2 cup parsley
- 1 cup dried cranberries
- 1 cup pecans chopped
- 1 stalk celery
- 1 rotisserie chicken cut in cubes
- 1/2 cup golden raisin
- 4-6 hard-boiled eggs
In a small mixing bowl whisk together dressing ingredients until smoothly combined; set aside.
Meanwhile, cook the pasta according to package instructions just to al dente. Drain and rinse immediately with cold water.
In a large mixing bowl, add all salad ingredients and dressing and fold until evenly combined and coated.
Dressing will be salty but pasta will need it
Soak cranberries if necessary
Serving: 1/8 of the recipe | Calories: 994kcal | Carbohydrates: 68g | Protein: 46g | Fat: 61g | Saturated Fat: 11g | Cholesterol: 233mg | Sodium: 1088mg | Potassium: 737mg | Fiber: 5g | Sugar: 20g | Vitamin A: 655IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 2.8mg