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I cannot begin to tell you how amazing this recipe is. Talk about a punch of great flavors and hearty ingredients. Total yummo! Although this recipe does not call for sugar I do add a few sprinkles for the sake of my husband’s taste buds. Between the chicken and seasonings, this mac salad is amazing no matter how it’s made. You could serve this salad in a cracked pot and I’d still eat it with a big old smile on my face. Enjoy!
Kudos for coming up with this magical recipe. It is truly delicious and so super easy to make!
1 1/2 cups Kraft mayonnaise
1/2 cup Daisy sour cream
3/4 cup TruMoo whole milk
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon hot sauce, preferably Texas Pete
3/4 teaspoon Heinz Worcestershire sauce
3/4 teaspoon McCormick garlic powder
For the Salad:
1 pound Barilla elbow macaroni
1 16 oz. canned chicken
1/2 cup apple cider vinegar
1 rib celery, finely chopped
1/4 cup finely chopped shallots
4 scallions, finely sliced
Kosher salt and freshly ground black pepper
For the dressing: Whisk together all ingredients in a medium bowl. Set aside.
For the Salad: In a large pot of salted boiling water, cook pasta until very tender, about 15 minutes. Drain pasta and transfer to a large bowl. Add vinegar and stir until completely absorbed. Let pasta stand until cool, about 10 minutes.
Add dressing and stir until well coated. Stir in celery, shallots, and scallions. Stir in canned chicken. Season with salt and pepper. Cover and chill in refrigerator for at least 1 hour before serving.
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Quick Tip: Eat this awesome dish as an entree or a side!