Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs (907g)
- Elbow macaroni: 1 lb (454g)
- Celery (finely diced): 1 cup (120g)
- Red onion (finely diced): 1/2 cup (60g)
- Sweet pickle relish: 1/4 cup (60ml)
- Mayonnaise: 1 cup (240ml)
- Sour cream: 1/2 cup (120ml)
- Dijon mustard: 2 tablespoons (30ml)
- Fresh parsley (finely chopped): 1/4 cup (120ml)
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper. Bake for 20-25 minutes, or until cooked through.
- Cook macaroni according to package directions, drain, and rinse with cold water.
- In a large bowl, combine celery, onion, pickle relish, mayonnaise, sour cream, mustard, and parsley.
- Chop chicken into bite-sized pieces and add to the bowl.
- Drain macaroni and add to the salad.
- Season with salt and pepper to taste. Chill for at least 2 hours before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 360
- Fat: 19g
- Saturated Fat: 5g
- Sodium: 1060mg
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Creamy and flavorful with a tangy sweetness
- Perfect for a potluck, picnic, or barbecue
- Can be customized to personal taste with additional ingredients like shredded cheese or hard-boiled eggs
User Comments:
- "This salad is a hit at every party I bring it to!" - Sarah
- "I love how easy it is to make and how delicious it tastes. The mayonnaise and sour cream give it a rich, creamy texture." - John
- "I've been making this salad for years and it's always a crowd-pleaser. The combination of chicken, macaroni, and veggies is perfect." - Mary
Special Precautions and Tips:
- If you don't have sweet pickle relish, you can use finely diced dill pickles.
- For a vegetarian option, substitute tofu for the chicken.
- Chill the salad for at least 2 hours before serving to allow the flavors to meld together.
