This quick and easy homestyle macaroni salad is a perfect side dish for your summer barbeque. The combination of eggs, carrots, onions, relish, pineapple, and shredded chicken makes this salad extra tasty! Adding a bit of condensed milk along with a good quality mayonnaise adds a touch of sweetness to this savory salad.
1cupcooked shredded chicken(great use of leftover roasted chicken!)
1cupmayonnaise
⅓cupsweetened condensed milk
⅛cupwhite vinegar
½cupdiced cheddar cheese
2pieceshard-boiled egg
1teaspoonpaprikaoptional
salt and pepper to taste
Instructions
Cook macaroni salad according to package directions. Drain then place in a large bowl. Set aside.
To make the macaroni salad dressing, combine all the remaining ingredients except for the egg and paprika. Mix and taste the dressing. Adjust the taste to your liking (ex. add more relish, onions, etc)
Pour the macaroni dressing over the bowl of cooked macaroni and gently mix until combine. Season with salt and pepper to taste. Sprinkle the paprika on top and garnish with eggs. Before serving, put in the fridge for at least 1 hour to allow the flavors to blend.