Cindi's Chicken Macaroni Salad

“A really good macaroni salad made with either cooked chicken, turkey, (or) smoked turkey, red bell peppers, celery, onions, peas, colby cheese, salad dressing, and Kraft's Creamy Cucumber Ranch Salad Dressing. Note: DO NOT SUBSTITUTE mayonnaise for the salad dressing in this recipe. The salad dressing gives this salad a bit of a kick, as my daughter would say. This salad is a favorite of my mother-in-law's, and I consider that to be a compliment!”
READY IN:
30mins
SERVES:
10-12
YIELD:
4 1/2 lbs. of salad
UNITS:
US

Ingredients Nutrition

  • 2 -3 cups cut-up cooked chicken or 2 -3 cups turkey or 2 -3 cups smoked turkey
  • 2 cups macaroni, cooked
  • 34 cup chopped red bell pepper
  • 23 cup thinly sliced celery
  • 2 -3 tablespoons finely chopped onions
  • 8 ounces frozen peas, thawed
  • 8 ounces colby cheese, cubed
  • 1 cup salad dressing
  • 1 12 cups Kraft creamy cucumber ranch salad dressing
  • season with salt and black pepper

Directions

  1. In a very large bowl, add all the ingredients.
  2. Chill several hours before serving.
  3. Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.

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