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chicken taco macaroni salad in a white bowl

Chicken Taco Macaroni Salad

Cold macaroni salad is the perfect summer side dish or dinner. This dish has a Mexican flare, with spicy chicken meat, jalapeños and cheese.
5 from 1 vote
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Course: Main Course, Salads, Side Dish
Cuisine: Mexican American
Keyword: chicken salad, main dish salad, pasta salad
Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 358kcal
Author: Sandy

Equipment

  • Pot to cook the noodles
  • Large serving bowl
  • Small mixing bowl to mix the dressing

Ingredients

  • 1 pound Elbow Noodles, cooked and cooled
  • 1 cup Mayonnaise
  • 2 teaspoons Taco Seasoning
  • 2 cups Cubed Cooked Chicken
  • ½ Red Bell Pepper diced
  • 1 Jalapeño, seeded and diced
  • ½ cup Mexican Blend Cheese
  • Cilantro, for serving

Instructions

  • Gather everything you will need to make the recipe. Cook the noodles according to the package directions and cool before adding the remaining ingredients (To cool the noodles quickly, run under cold water, then drain completely). Add the cooled noodles to a large serving bowl.
  • Combine the mayonnaise and taco seasoning in a small bowl and stir into the pasta.
  • Add the chicken red pepper, jalapeño and cheese. Stir to combine.
  • Store in the refrigerator until ready to serve.
  • Sprinkle with cilantro before serving.

Notes

Tips
  • Don’t overcook the noodles so they don’t get mushy.
  • Another fun way to make this dish….make 2 boxes of mac and cheese according to package directions, then add the remaining ingredients. Makes it a bit cheesier and creamier.
  • This can be made a day or two in advance and stored in the refrigerator until ready to serve.
Storage
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 358kcal