Description
A bold, creamy macaroni salad fused with buffalo chicken flavor. Perfect for picnics, barbecues, or weeknight dinners, this dish combines tangy buffalo sauce, crisp veggies, and creamy dressing for a satisfying, crowd-pleasing meal.
Ingredients
8 oz elbow macaroni
2 cups shredded cooked chicken breast
1 cup buffalo wing sauce (adjust for heat)
1 cup mayonnaise
1/2 cup crumbled blue cheese (optional)
1/2 cup finely chopped red onion
1 cup diced celery
1/2 cup diced carrots
1/4 cup chopped fresh cilantro
1 tsp lemon juice
Salt and pepper to taste
Instructions
Cook macaroni according to package instructions; drain and chill.
In a large bowl, toss chicken with buffalo sauce until fully coated.
In a separate bowl, mix mayonnaise, blue cheese, red onion, celery, carrots, cilantro, and lemon juice to create the dressing.
Combine cooked macaroni, buffalo chicken, and dressing. Refrigerate for 1 hour before serving.
Notes
For a milder flavor, reduce buffalo sauce to 3/4 cup.
Substitute blue cheese with shredded cheddar or omit for a vegan option.
Add extra veggies like bell peppers or cucumbers for crunch.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg