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Chicken Taco Macaroni Salad


  • 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


  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  • For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.

Nutrition Facts

3/4 cup: 328 calories, 23g fat (4g saturated fat), 33mg cholesterol, 369mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 13g protein.

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