Our Favorite Pasta Chicken Salad Recipe, we can’t stop eating this one. Shell Macaroni with chicken breast, peas and a creamy sweet and tangy dressing.
I received this recipe nearly 30 years ago from a co-worker who sat eating this for lunch as we enjoyed our lunch break in the lounge.
It was pasta, so of course I asked her about it and she offered me a bite. I was instantly hooked on the creamy, sweet and sour flavor and asked for the recipe.
It’s a fabulous make ahead recipe for a pot luck and it’s one of those flavors that we simply can’t stop eating.
My Favorite Chicken Macaroni Salad. Although I’ve had this recipe for about 30 years, it’s not one I make often because I simply can’t be trusted around it. I’ll stand over the kitchen island and eat half the bowl in minutes. So while the “servings” portion of the recipe indicates eight, if I’m around it’s actually six for me and two for you…two if you’re lucky.
Let’s take a look.
Pasta Chicken Salad Recipe
- 4 cups large shell macaroni — cooked
- 10 ounces chicken breasts I’ve used rotisserie, canned and breasts cooked and cubed – it all works, cooked and cut into bite sized pieces.
- 8 ounces frozen peas
- 1 cup celery finely chopped
- 1/2 cup onion finely chopped
- 1/2 cup mayonnaise
- 1/4 cup cider vinegar
- 3 Tablespoon sugar
- Cook pasta according to package instructions. In the meantime chop all vegetables and place in a large bowl. Add peas. Drain pasta and pour hot over the vegetables in the bowl. Add mayonnaise, vinegar, sugar, salt, pepper and dillweed.. Mix well and adjust for flavors.
As with my potato salad, I like to have all the ingredients in a large bowl and then add my hot drained starch on top, letting everything sit for a couple of minutes to steam the vegetables and seasonings before I mix together. After stirring, adjust flavors to suit your palate. I usually start with 1 Tsp dried dill and also tweak salt, sugar and vinegar to get it just right for me. As always this is better if it sits overnight in the fridge.
Pasta Chicken Salad Recipe …It’s What’s for Dinner.