Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Wonderful chicken salad for a hot summer day, but a great taste any time of year. A nice change from the usual. The lemon adds a refreshing taste, along with the cucumber. My family loves this one. I prefer to use chicken breast from a rotissere chicken. Also, for the cucumber we really like the taste of the English or Burpless/seedless cucumber. They are the ones wrapped individually in sealed plastic wrap in the produce dept. beside the regular cucumbers.

Ingredients Nutrition

Directions

  1. Cook corkscrew macaroni.
  2. Mix cooked chicken and Italian dressing with hot macaroni. Cool.
  3. Blend mayonnaise, lemon juice and mustard. Stir in onions, cucumbers, celery and pepper. Add to macaroni mixture.
  4. Salt to taste.
  5. Chill 2 or more hours to blend flavors. Even better the second day.

Reviews

(2)
Most Helpful

This is a unique and yummy recipe. I used whole-wheat pasta, fat-free Miracle Whip, and low-fat Italian dressing to accommodate my diet needs. It was very good. Leftovers only kept for a couple of days before getting runny, however. I'll definitely make this again.

mandalee65 August 09, 2007

WOW! This is a yummy salad! It is loaded with chicken and it is very filling! I made a few changes to make it fit into my diet. I used a whole grain pasta and reduced the mayo to 1/4 cup and used fat free. This is a keeper!

Heather'sKitchen June 07, 2007

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