Reviewed: Jul. 16, 2010

I thought this recipe was good. My mom and enjoyed the Chicken Macaroni Salad. I plan on making it again.

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3 users found this review helpful

Reviewer:

MARIE166

Reviewed: Aug. 17, 2009

I added some mini pineapple slices to make it more zestier, that's how we ussually do this back home.

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2 users found this review helpful

Reviewer:

Angel's Mom

Reviewed: Jul. 14, 2009

Good recipe, however I changed a few things.. instead of mixed vegs, I added a bag of frozen peas, couple stalks of celery and green onions along with some choopped up cheddar cheese.. (just like LV2COOK said) I also used Kraft real mayo.. I let the salad chill for a couple hours and it was soooo tatsty, thank you.. will make again!!

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4 users found this review helpful

Reviewer:

jaimenroy

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 27, 2008

After a few changes this is a great "summer salad" to serve for dinner. First boil 2 lg chicken breasts until done in salted water. In same water cook the macaroni, during the last 2 minutes add 1 cup of frozen peas. Drain macaroni & peas, rinse with cold water. Add less mayo (3/4 cup to taste) along with chopped celery, small cubes of cheddar cheese, chopped green onions, dry mustard, garlic salt. A bit of crumbled bacon is good, too. It can even be topped with chopped egg and papricka.

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19 users found this review helpful

Reviewer:

LV2COOK

Reviewed: Jul. 1, 2008

I sauted the chicken in garlic and dried basil then set aside. I follow the recipes then add one can of corn. I made this for my hubby lunch for one week and he didn't complain! :-)

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Reviewer:

mai

Cooking Level: Expert

Reviewed: Mar. 13, 2008

We loved it!!! I did do some changes though I added a finely chopped onion and about 1/2 tsp of mustard. I only used 2 1/2 large spoonfuls of mayo. I was very skeptical about using the canned vegetables but I did it anyway and it was great! My husband and my 2 year old loved it. My husband and I added hot sauce for an extra kick.

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Reviewer:

Amy

Cooking Level: Expert

Home Town: Fort Mill, South Carolina, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jul. 31, 2007

This is a great recipe with some minor changes. I think 3C mayo is WAAAYYY too much. I put in maybe 3/4 cup and I think I used more chicken and pasta than called for. I had a couple chicken breasts already cubed so I pan fried those with some salt, garlic and basil. I used a can of corn, added some grated carrots and green onions. The lettuce stayed nice and crunchy, which surprised me. Everyone in my family loved it! Pefect summer picnic meal.

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Reviewer:

Shawni

Reviewed: Jul. 10, 2007

I am giving 5 stars because the salad was a pleasant surprise. Because it is the summer, I decided on fresh corn and edamame instead of using the canned veggies it called for. Also, I added lots of fresh parsley instead of the lettuce, mainly because I knew I would have leftovers and thought it would keep better.

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Reviewer:

LUCKYKEL

Reviewed: Jun. 13, 2007

mmmm! This was an excellent recipe! I used half as much mayonnaise and it still came out really good.

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3 users found this review helpful

Reviewer:

bubba185

Cooking Level: Beginning

Home Town: Sugar Land, Texas, USA

Living In: Austin, Texas, USA

Reviewed: May 17, 2007

l made this for our dinner. But l made a little change l didn't put only 1/2 cup of mayonise because we don't want lots of mayo and it turns out great. This is good one my husband like it. We had leftover hubby brought it to work as his brownbag. Quick easy meal especially this summer. Thank you for sharing this. This is a keeper one.

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9 users found this review helpful