How to Make Twisted Chicken Salad
- Cook 1 pound corkscrew macaroni according to package directions. Drain and set aside to cool.
- Shred 2 cups rotisserie chicken breast and set aside.
- In a large bowl, combine the cooked macaroni, shredded chicken, and 1/4 cup Italian dressing. Toss gently and set aside to cool completely.
- In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons lemon juice, and 1 tablespoon Dijon mustard.
- Add 1/2 cup finely chopped red onion, 1 medium English cucumber (about 1 cup, diced), 1/2 cup chopped celery, and 1/4 teaspoon black pepper to the mayonnaise mixture. Stir well to combine.
- Gently fold the mayonnaise mixture into the macaroni and chicken mixture.
- Season with salt to taste.
- Cover and chill for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy! Even better the next day!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
30g
Fat
20g
Carbs
16g
