Chicken Macaroni Salad is a hearty cold pasta salad that reflects the practical, economical cooking popular in American kitchens during the mid-20th century. Combining elbow macaroni with canned chicken, crisp cucumber, radishes, celery, and green onion, it turns pantry staples and fresh vegetables into a satisfying meal or side dish. The dressing is especially creamy, blending mayonnaise with sour cream, vinegar, dill weed, and just a touch of hot pepper sauce. Unlike sweeter macaroni salads, this version leans savory and tangy, with plenty of fresh crunch. Served well chilled, it is an easy make-ahead recipe that's particularly suited to summer lunches, picnics, potlucks, and casual family gatherings.
Ingredients
- ½ lb. elbow macaroni
- 10 oz boneless chicken (2 cans, boneless chicken or chunk tuna, drained)
- 1 cucumber (medium, peeled and chopped)
- ½ cup radishes (sliced )
- ½ cup celery (sliced )
- ¼ cup green onions (sliced )
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 to 2 tbsp vinegar
- 1 tsp salt
- ¼ to ½ tsp dill weed
- 6 drops hot pepper sauce
Instructions
Step 1: Cook the Macaroni
- Cook the elbow macaroni according to package directions until tender.
- Drain thoroughly and allow it to cool.
Step 2: Combine the Salad Ingredients
- Place the cooled macaroni in a large bowl.
- Add the drained chicken or tuna, chopped cucumber, sliced radishes, celery, and green onions.
- Toss gently to combine.
Step 3: Prepare the Dressing
- In a small bowl, combine the mayonnaise, sour cream, vinegar, salt, dill weed, and hot pepper sauce.
- Stir until smooth and thoroughly blended.
Step 4: Dress the Salad
- Add the dressing to the macaroni mixture.
- Toss gently until the macaroni, chicken, and vegetables are evenly coated.
Step 5: Chill and Serve
- Cover the bowl and refrigerate until thoroughly chilled, preferably for at least 1 hour.
- Serve cold.
Tips
- For the closest version to the card, use boneless canned chicken; the card also specifically offers chunk tuna as an alternative.
- Let the macaroni cool before adding the dressing so it stays creamy rather than absorbing too much of it.
- Begin with 1 tbsp vinegar, then add the second tablespoon if you prefer a sharper, tangier dressing.
- Use ¼ tsp dill for a subtle flavor or the full ½ tsp for a more noticeable dill taste.
- For extra crunch, add a little additional celery, cucumber, or radish.
- Refrigerate the salad for at least an hour so the dressing and seasonings have time to blend.
- If the chilled salad seems dry, stir in a spoonful of mayonnaise or sour cream before serving.
- For a lighter variation, substitute plain Greek yogurt for part of the sour cream or mayonnaise.
- Keep the salad refrigerated until serving, particularly when taking it to a picnic or potluck.
Nutrition
Calories: 310kcalCarbohydrates: 27gProtein: 13gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 620mgPotassium: 270mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 4mgCalcium: 45mgIron: 1.5mg