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    You are in: Home / Recipes / Macaroni Chicken Salad Recipe
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    Macaroni Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    mrs.garcia's Note:

    This is our family recipe. It's always a hit at parties and gatherings. It's really important to try to use the same brand of ingredients as it changes the flavor if using another brand. Be sure to include the pineapple juice as it will add great flavor. Try it ... you'll love it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a pot of boiling water, cook chicken breasts until done. Drain from pot and let cool. Shred chicken. Set aside.
    2. 2
      In a pot of salted boiling water, cook elbow macaroni to al dente or desired doneness. Transfer to large colander to drain. Also run cold water over macaroni to stop cooking and cool down. Gently shake colander to drain excess water.
    3. 3
      Using a large mixing bowl, mix all of the ingredients together. I usually layer the ingredients in thirds. For example, I put 1/3 of the macaroni into the bowl. Then I sprinkle 1/3 of the onions, 1/3 of the sweet pickle relish, 1/3 of the pineapple chunks & juice, and 1/3 of the shredded chicken. Then do two more layers of macaroni and ingredients. I do that to ensure even distribution of ingredients.
    4. 4
      After layering the ingredients, add mayo and mix until incorporated. Add salt to taste.
    5. 5
      It's best to refrigerate salad at least an hour before serving to allow flavors to blend. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Macaroni Chicken Salad

    Serving Size: 1 (223 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 819.7
     
    Calories from Fat 374
    45%
    Total Fat 41.6 g
    64%
    Saturated Fat 6.8 g
    34%
    Cholesterol 62.4 mg
    20%
    Sodium 1141.4 mg
    47%
    Total Carbohydrate 94.5 g
    31%
    Dietary Fiber 2.9 g
    11%
    Sugars 25.0 g
    100%
    Protein 20.2 g
    40%

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