– 1 pound Elbow Macaroni – 12 ounces Cooked chicken, cut into bite-szied pieces or shredded – ¾ cup Mayonnaise – ¼ cup Sour cream – ¼ cup Lemon juice – 2 tablespoons Dijon – 2 teaspoons Sugar – 1 teaspoon Onion powder – 1 teaspoon Garlic powder – ½ teaspoon Salt – ¼ teaspoon Pepper – 1 Green onion, chopped – 1 cup Diced Red Bell Pepper – 1 cup Sliced Celery – 1/4 cup Diced Red Onion
Make salad dressing. While the elbow macaroni is draining combine the mayonnaise, sour cream, lemon juice, sugar, dijon mustard, onion powder, garlic powder, salt and pepper in a small bowl and whisk together.
Put it all together. Add the cooked macaroni, cooked chicken, green onion, red bell pepper, celery, and red onion to a large bowl. Pour the mayonnaise mixture over everything and gently toss together until well-coated.
Chill. Store in an airtight container in the refrigerator for at least 1 hour to let it chill. Once it is chilled you can serve it immediately or store until ready to use.
HOW TO STORE IT To store chicken macaroni salad, transfer it to an airtight container and store it in the refrigerator. It can be stored for 2-4 days. Before serving, give it a quick stir and add more dressing if needed. If the salad looks dry, you can also add a little bit of mayonnaise or sour cream to moisten it up. Just be sure to discard any leftovers that have been left at room temperature for more than 2 hours, as bacteria can grow quickly in food that’s not properly stored.