Cold Chicken Macaroni Salad
Description
This cold chicken macaroni salad with boiled eggs is great for lunch, picnics, potlucks, and summer parties.
Ingredients
•
2 skinless, boneless chicken breasts, diced
•
4 cups elbow macaroni
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4 large eggs
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1 cup mayonnaise, or more to taste
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4 teaspoons white sugar
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4 teaspoons white vinegar
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1 teaspoon onion salt
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1 teaspoon salt
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1 teaspoon prepared yellow mustard
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1 pinch ground black pepper to taste
Directions
1
Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
2
While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
3
At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
4
Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
5
Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.