Loaded Macaroni Chicken Salad
1 Rotisserie chicken
1/2 box of dry macaroni noodles
4 oz. mild cheddar cheese – cubed
1/2 bag frozen peas – thawed
15 cherry tomatoes – quartered
3 TBS lite Mayo
1 TBS red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Cook macaroni noodles per box instructions; rinse and cool.
Remove skin from rotisserie chicken and cut into bite-sized pieces.
In a large bowl add mayo, vinegar, salt and pepper; mix well.
Add chicken, macaroni, peas, tomatoes and cheese to dressing mix; stir.
Refrigerate for 1-2 hours before serving.
Loaded Macaroni Chicken Salad is the perfect dish for the cookout when you can’t decide between Macaroni Salad and Chicken Salad.
Wednesday, May 24, 2017 - 2:43am