Ingredients
- 1 cup uncooked elbow macaroni
- 1 stalk celery, chopped
- 1 (2.25 ounce) can chopped green olives
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons milk
- 1 (10 ounce) can chicken chunks, drained
- 1 (1 ounce) package dry Ranch-style dressing mix
- 2 teaspoons paprika
Why This Dish Is So Satisfying
This dish combines creamy ranch flavors with tender chicken and comforting macaroni, making it a crowd-pleaser. It’s easy to prepare and perfect for warm-weather meals or potlucks. The balance of protein and pasta keeps everyone satisfied.
Tips For Perfect Results
- Use cooked and cooled pasta to prevent the salad from becoming mushy.
- For extra flavor, marinate the chicken in ranch dressing before cooking.
- Add crunchy vegetables like celery or bell peppers for texture contrast.
- For extra flavor, marinate the chicken in ranch dressing before cooking.
- Add crunchy vegetables like celery or bell peppers for texture contrast.
Directions
Boil a pot of water, then add the macaroni and cook it until it’s tender, which usually takes about 8 minutes. Once done, drain the pasta and give it a little pat dry. In a medium-sized bowl, combine the chopped celery, olives, mayonnaise, sour cream, milk, cooked chicken, and Ranch dressing mix. Mix everything together well. Fold in the macaroni until it’s all nicely coated. Cover the salad and pop it in the fridge for about 24 hours to let the flavors meld. Before serving, give it a good stir and sprinkle some paprika on top for a little color and extra flavor.
How To Serve It Best
Serve chilled or at room temperature for the best taste. It pairs well with fresh green salads or crispy bread. This salad also works great as a side dish for barbecues or picnics.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days for the best freshness. Stir the salad before serving to redistribute the dressing.
