Healthy Chicken Macaroni Salad
Turn you chicken salad game upside-down with this healthy chicken macaroni salad. You guys asked me for simple, high protein recipes and this healthy chicken macaroni salad does not disappoint. It’s the perfect balance of protein, carbs, and flavor!
Loaded with tender shredded chicken, fresh vegetables, herbs, homemade yogurt-ish dressing, hard-boiled eggs AND perfectly cooked al dente pasta, this combination is so good. I can guarantee this will be your favorite way to enjoy chicken salad. I like to load mine up into a red bell pepper and top it with spicy pickle chips for an extra punch of flavor!!
How to Make Chicken Macaroni Salad
Boil the Pasta
Boil a pot of water, season it with salt, and cook the pasta according to the package. Once al dente, drain the water from the pasta and run the pasta under cold water to remove any excess starch. Drizzle with avocado oil and set aside.
Boil the Chicken
Combine 50/50 water and chicken broth to a pot and bring it to a boil. Add the chicken breasts making sure they are covered by the liquid. Boil for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Drain the water and let the chicken cool before shredding it with two forks. The smaller the better.
Make the Dressing
Combine 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, chopped fresh dill, chopped fresh tarragon, kosher salt, and cracked black pepper. Mix well.
Assemble the Dish
Add the diced red onion and diced celery into the bowl with the dressing. Next, add the shredded chicken, al dente pasta, and two chopped hard-boiled eggs. Mix until well coated. Taste for seasoning. Serve and enjoy!
Storage
Extra chicken macaroni salad can be stored in an airtight container in the refrigerator for three to four days. Looking for more recipes? Try my viral Southwest Chicken Salad.
Chicken Macaroni Salad
Ingredients
Chicken Macaroni Salad
- 1 lb. chicken breasts, boiled and shredded
- 1 cup cooked ditalini pasta, about ⅓ cup dry
- ⅓ cup red onion, finely diced
- ⅓ cup celery, finely diced
- 2 hard-boiled eggs, roughly chopped
Dressing
- ¼ cup 0% Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons light sour cream
- 1.5 tablespoons lemon juice, fresh squeezed
- 1 tablespoon white wine vinegar
- 2 tablespoons dill, freshly chopped
- 1 tablespoon tarragon, freshly chopped
- kosher salt, to taste
- few turns cracked black pepper, to taste
Equipment
- 1 pot for pasta
- 1 pot for chicken
- 1 colander
Instructions
How to Make Chicken Macaroni Salad
Boil the Pasta
- Boil a pot of water, season it with salt, and cook the pasta according to the package. Once al dente, drain the water from the pasta and run the pasta under cold water to remove any excess starch. Drizzle with avocado oil and set aside.
Boil the Chicken
- Combine 50/50 water and chicken broth to a pot and bring it to a boil. Add the chicken breasts making sure they are covered by the liquid. Boil for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Drain the water and let the chicken cool before shredding it with two forks. The smaller the better.
Make the Dressing
- Combine 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, chopped fresh dill, chopped fresh tarragon, kosher salt, and cracked black pepper. Mix well.
Assemble the Dish
- Add the diced red onion and diced celery into the bowl with the dressing. Next, add the shredded chicken, al dente pasta, and two chopped hard-boiled eggs. Mix until well coated. Taste for seasoning. Serve and enjoy!
One Comment on “Healthy Chicken Macaroni Salad”
I made this Sunday night for lunches this week, and it is already almost gone! My husband came home after work these past 2 days and ate some more as a “snack” before dinner. I think that says it all!! Make this now, but double the recipe… trust me!