I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I’ll often serve this dish as a main course since it’s so hearty. —Lisa Allen, Joppa, Alabama,
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons reduced-sodium taco seasoning
- 2 teaspoons sugar
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups cubed rotisserie chicken
- 1 small sweet yellow or orange pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- fresh cilantro leaves, optional
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
3/4 cup: 328 calories, 23g fat (4g saturated fat), 33mg cholesterol, 369mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 13g protein.
