Cold Chicken Macaroni Salad

Recipe View 20 mins In a large pot, bring water to a rolling boil. Gently add the chicken breasts and continue to boil until cooked through and no longer pink in the center (approximately 15-20 minutes). Allow the chicken to cool slightly before dicing it into small, bite-sized pieces.

Recipe View 8 mins While the chicken is cooking, prepare the macaroni. In a separate large pot, bring lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until al dente (about 8 minutes). Drain the macaroni thoroughly and rinse under cool water to stop the cooking process.

Recipe View 15 mins Simultaneously, place the eggs in a saucepan and cover with water. Bring the water to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. This ensures perfectly cooked, easy-to-peel eggs.

Recipe View 5 mins Carefully remove the eggs from the hot water and immerse them in cold running water until they are cool enough to handle. Peel the eggs and dice them into small pieces.

Recipe View 2 mins In a large bowl, whisk together the mayonnaise, sugar, white vinegar, onion salt, salt, yellow mustard, and black pepper until well combined. This creates the creamy and flavorful dressing for the salad.

Recipe View 5 mins Gently fold in the diced eggs, cooked macaroni, and diced chicken into the dressing. If the salad appears too dry, add a little more mayonnaise until your desired consistency is achieved. Remember, it's better to start with less and add more as needed.

Recipe View 1 hrs Cover the bowl and chill the salad in the refrigerator for at least 1 hour, or preferably up to 8 hours or overnight, before serving. This allows the flavors to meld together beautifully.