Chicken And Egg Macaroni Salad Recipe

Cooking Directions

• STEP 1.Cook the macaroni according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large bowl, combine the cooked macaroni, diced chicken, chopped hard-boiled eggs, diced celery, and diced red onion.
• STEP 3.In a separate bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the macaroni mixture and toss until well coated.
• STEP 5.Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Before serving, give the salad a good stir and adjust the seasoning if needed.
• STEP 7.Serve chilled and enjoy!

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken for this recipe.
• For added flavor, you can add chopped fresh herbs like parsley or dill to the salad.
• If you prefer a creamier dressing, you can add more mayonnaise or a dollop of sour cream.

Storage and Serving

• Leftover chicken and egg macaroni salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving leftovers, give the salad a good stir and adjust the seasoning if needed.
• This salad is best served chilled and makes a great side dish for grilled meats or sandwiches.