Dill Pickle Chicken Macaroni Salad
This creamy, tangy Dill Pickle Chicken Macaroni Salad is packed with tender rotisserie chicken, crunchy pickles, celery, and cheddar.
Ingredients
- 1 cup dry elbow macaroni
- 2 cups chopped rotisserie chicken skin optional
- 1 cup sliced dill gherkin pickles
- ½ cup diced celery
- ½ cup grated white cheddar cheese
- ¼ cup diced red onion
- 2 tablespoon finely chopped fresh dill
Pickle Dressing:
- ⅓ cup mayonnaise
- 2 tablespoon Greek yogurt
- 2 tablespoon pickle juice
- 1½ teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and let cool completely. (Optional: soak cooled pasta in pickle juice for 5 minutes for extra pickle flavor.)
- Make the dressing: Whisk together mayo, Greek yogurt, pickle juice, minced garlic, Dijon mustard, salt, and pepper in a bowl.
- Prepare add-ins: Chop chicken, pickles, celery, red onion, and dill. Grate cheese.
- Combine: In a large bowl, toss together macaroni, chicken, pickles, celery, cheese, onion, dill, and dressing until well coated.
- Chill or serve: Serve immediately or refrigerate for 30–60 minutes to let flavors meld. Stir before serving.
Notes
- For extra pickle flavor, soak the cooked/cooled pasta in pickle juice for 5–10 minutes before mixing.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Refresh with a little mayo, yogurt, or pickle juice if dry.
- To make gluten-free, swap macaroni for your favorite gluten-free pasta.
- Nutritional Information is just an estimate and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 367kcalCarbohydrates: 22.3gProtein: 22.1gFat: 21.3gSaturated Fat: 3.6gCholesterol: 15mgSodium: 327.9mgFiber: 1.6gSugar: 8.8g
Tried this recipe?Let me know how it was!